CINNAMON YOGURT
Make and share this Cinnamon Yogurt recipe from Food.com.
Provided by naturefood
Categories Dessert
Time 20m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 3
Steps:
- mix all ingredients.
- let sit at room temperature for 15 minutes.
Nutrition Facts : Calories 143.2, Fat 0.5, SaturatedFat 0.3, Cholesterol 4.9, Sodium 189.2, Carbohydrate 20.6, Fiber 1.2, Sugar 18.9, Protein 14.1
CINNAMON POACHED APPLES
For a lighter holiday dessert, try these spicy and sweet apples. They're refreshing served chilled, but my family also likes them served warm.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.
Nutrition Facts :
CIDER-POACHED APPLES WITH CINNAMON YOGURT
Lovely diabetic dessert, or for all to enjoy! (from diabetic cooking) Dietary exchanges 2 fruit, 1 fat
Provided by Derf2440
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring apple cider and cinnamon stick to a boil in small sauce pan over high heat.
- Let boil, uncovered, about 20 minutes or until liquid is reduced to about 1/2 cup.
- Add apples; cover and simmer about 10 minutes or until apples are just tender.
- Gently remove apple halves and poaching liquid from saucepan.
- Refrigerate until cooled.
- Combine yogurt and ground cinnamon in small bowl;reserve 1 tablespoon.
- Divide remaining yogurt mixture evenly among 2 dessert dishes.
- Place apple halves on top of sauce.
- Sprinkle each apple half with toasted pecans.
- Drizzle with reserved yogurt sauce.
POACHED APPLES WITH VANILLA CINNAMON SYRUP
Steps:
- In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
- Use four small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.
POACHED APPLE WITH CINNAMON.
The nicest dessert on the planet. All that is required is one apple, ribena and a dash of sugar and cinnamon. Dieting just became the best thing in the world!
Provided by iloveolives
Time 15h
Yield Serves 1
Number Of Ingredients 0
Steps:
- Boil your kettle.
- Peal the skin of your apple off with a peeler or knife then slice your apple in to 4 segments.
- In a small saucepan put a dash of ribena/blackcurrent squash in and half fill with your boiled water. Then put your sugar in and place on the heat until your sugar has dissolved.
- Put your apple pieces into the saucepan and allow to boil for 10 minutes. Then add your cinnamon and allow to boil for a further 5 minutes.
- Make sure your apples are soft and dish up in a bowl with a scoop of your warm ribena mixture from your pan. Allow to cool for a few minutes before enjoying this delightful dessert.
- If you use these exact measurments this dessert only has 110 calories in. Could be less if you replace your sugar with sweetener and use a small apple. Enjoy :)
CIDER-POACHED APPLES WITH CANDIED WALNUTS, RUM CREAM, AND CIDER SYRUP
Provided by Ruth Cousineau
Categories Milk/Cream Rum Dessert Poach Christmas Thanksgiving Apple Walnut Fall Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 16
Steps:
- Poach apples:
- Peel top third of each apple and rub peeled part with lemon half. Put apples in a wide 5-quart heavy pot and add cider and brown sugar. Bring to a boil, covered, over medium heat (this will take 25 to 30 minutes). Remove from heat and cool apples in cider, covered, about 1 hour.
- Make candied walnuts:
- Preheat oven to 450°F with rack in lower third.
- Stir together all ingredients with a pinch of salt, then spread on a small baking sheet into a 10-inch round. Bake, rotating sheet halfway through, until golden, 5 to 6 minutes. Transfer to a rack and loosen nuts, then cool (nuts will crisp as they cool).
- Whip cream and assemble dessert:
- Beat cream with sugar, rum, and vanilla using an electric mixer until it just holds soft peaks.
- Drain apples, reserving poaching liquid for another use. Put an apple on each plate and sprinkle with candied walnuts. Dollop cream next to each apple and drizzle (bottled) boiled cider all over.
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- Combine wine, sugar, orange juice, orange peel, lemon peel, cinnamon stick, star anise, and 2 cups water in a large heavy saucepan over medium heat. Bring to a boil, stirring until sugar is dissolved. Add apples; reduce heat to low and simmer, occasionally rotating apples, until tender when pierced with a sharp knife, 25–30 minutes.
- Using a slotted spoon, transfer apples to a plate and set aside. Strain poaching liquid in pan into a small saucepan, discarding solids in strainer. Set saucepan over medium-high heat and simmer, stirring occasionally, until poaching liquid is syrupy and reduced to about 3/4 cup, 10–15 minutes (syrup will thicken as it cools).
- Combine yogurt and honey in a small bowl. Scrape in seeds from vanilla bean; whisk until the yogurt sauce is smooth and well blended.
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