ReceptnaptárMus jabłkowy (cinnamon apple purée dessert with yogurt)
From autumn to spring, apple purée is found in every kitchen in Poland, one of Europe's largest apple growers. In this version it is layered with Greek yoghurt and toasted oats, making a light dessert or a substantial breakfast. You can make the purée ahead, so in the morning you only have to assemble it.
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Ingredients
Method
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- Cook the apples with the water, cinnamon and lemon juice, covered, for 12-15 minutes until they break down.
- Purée with an immersion blender and sweeten with honey to taste.
- Let it cool.
- Layer into glasses with the yogurt and sprinkle with toasted oats.
- It keeps in the fridge for 4 days (the purée on its own for 1 week).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Choose a sweet-sharp variety such as Jonagold or Idared, and you will barely need to sweeten it.
- Let the purée cool completely before layering, or the yoghurt will thin out and the layers will run together.
- Put the oats in a dry frying pan for 3-4 minutes, and sprinkle them on top only when serving, so they stay crunchy.
Frequently asked questions
How long does it keep?
Once assembled, it keeps for 4 days in the fridge, but the oats will soften. The purée alone keeps for 1 week, or 3 months frozen.
Can I make it sugar-free?
Yes, you can leave out the honey. With sweet apples and the aroma of cinnamon, the purée is sweet enough on its own.
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