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nonfat yogurt apple cider unsalted butter green apples sugar lemon juice water cloves cinnamon dates
Viewed: 58 - Published at: 3 years agoIngredients
- 2 cups plain nonfat yogurt
- 5 cups apple cider or juice
- 2 teaspoons unsalted butter
- 1 1/2 pounds tart green apples, peeled, cored, sliced 1/4 inch thick
- 5 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 2 cups water
- 4 whole cloves
- 2 1/2 teaspoons grated orange peel
- 1 cinnamon stick, broken in half
- 4 large pitted dates, quartered
Method
- Set strainer over medium bowl.
- Line strainer with double layer of cheesecloth.
- Place yogurt in strainer.
- Refrigerate overnight.
- Discard liquid that drains out.
- Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin syrup, about 30 minutes.
- Cool.
- Stir 3 tablespoons into thickened yogurt.
- Re-serve remaining syrup.
- Melt butter in large nonstick skillet over medium-high heat.
- Add apples, 1 tablespoon sugar and lemon juice; saute until golden, about 10 minutes.
- Transfer apples to medium bowl.
- Add 2 cups water, cloves, orange peel, cinnamon, 1 cup apple cider and 4 tablespoons sugar to same skillet.
- Boil until reduced to 2/3 cup, about 20 minutes.
- Strain.
- Discard solids.
- Return liquid and apples to skillet; add dates.
- Simmer 3 minutes.
- Cool.
- (Can be made 4 hours ahead.
- Chill yogurt cheese; store compote at room temperature.)
- Place heaping spoonful of yogurt cheese in center of each bowl.
- Surround with apples.
- Drizzle with reserved syrup.
