Poached mini apples with granola and yogurt cream
Poached in cranberry syrup, these miniature apples are perfect for a light, low fat (and gluten-free) dessert or even brunch!
Servings: 6
Ingredients
- For the poached apples:
- 6 mini apples, peeled
- ½ cup cranberry juice
- ¾ cups sugar
- ½ cup water, or more to cover the fruit
- 1 stick cinnamon
- For the yogurt cream:
- 2 cups strained Greek yogurt, full fat or 2%
- 3-4 tablespoons honey
- ¼ teaspoon vanilla, optional
- ¾ cups granola, 2 tablespoons per serving or more
Instructions
- Place apples in a pot, just big enough to fit them. Add cranberry juice, sugar, water, and cinnamon. You may need to add some more water, enough to cover them completely. Bring to a boil, reduce heat and simmer gently for 15 minutes. Let them cool inside the syrup, as this will intensify their color.When cooled, you can refrigerate them inside the syrup, for 3-4 days.
- Mix yogurt, honey, and vanilla and stir well to combine. Divide yogurt cream into 6 bowls or plates, place one poached apple onto each plate and sprinkle with granola.
- Serve with a jar of syrup on the side, in case anyone wants some more sweetness. Eat!
Notes
The apples can be served either warm or cold.
For the granola, I use my crunchy granola bars recipe.
For the granola, I use my crunchy granola bars recipe.
