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Ingredientes
- 2 c. plain nonfat yogurt
- 5 c. apple cider or possibly juice
- 2 tsp unsalted butter
- 1 1/2 lb tart green apples peeled, cored, and sliced 1/4" thick
- 5 Tbsp. sugar
- 1 Tbsp. fresh lemon juice
- 2 c. water
- 4 whl cloves
- 2 1/2 tsp grated orange peel
- 1 x cinnamon stick broken in half
- 4 lrg pitted dates quartered
Direcciones
- Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Chill overnight. Throw away liquid which drains out.
- Boil 4 c. cider in medium saucepan till reduced to 1/2 c. thin syrup, about 30 min. Cold. Stir 3 Tbsp. into thickened yogurt. Re-serve remaining syrup.
- Heat butter in large nonstick skillet over medium-high heat. Add in apples, 1 Tbsp. sugar and lemon juice; saute/fry till golden brown, about 10 min. Transfer apples to medium bowl.
- Add in 2 c. water, cloves, orange peel, cinnamon, 1 c. apple cider and 4 Tbsp. sugar to same skillet. Boil till reduced to 2/3 c., about 20 min. Strain. Throw away solids. Return liquid and apples to skillet; add in dates. Simmer 3 min. Cold. (Can be made 4 hrs ahead. Refrigerateyogurt cheese; store compote at room temperature.)
- Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup.
- This recipe yields 6 servings.
- Comments: Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 501g | |
| Recipe makes 6 servings | |
| Calories 296 | |
| Calories from Fat 39 | 13% |
| Total Fat 4.47g | 6% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 51mg | 2% |
| Potassium 565mg | 16% |
| Total Carbs 64.3g | 17% |
| Dietary Fiber 4.1g | 14% |
| Sugars 55.52g | 37% |
| Protein 3.65g | 6% |
