FFWD – Baked Apples Filled With Fruit and Nuts

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Pink Lady Apples filled with honeyed dates and cashews. A nice, simple recipe that needs only a little garnish to bring it to perfection. In my mind, Greek yogurt mixed with brown sugar sounded like a great accompaniment.

Unfortunately, I wasn’t paying enough attention at the grocery store and picked up a tub of zero-fat vanilla Greek yogurt instead of the plain, full-fat variety. The taste and texture weren’t what I was looking for, but the apples were delicious enough to make up for it.

A small rant: Manufacturers, please stop messing with things that are perfect as they are. Regular Greek yogurt might not be diet fodder and grab-and-go eaters might
be put off by its plainness, but it really is a perfect ingredient. Savory dishes or sweet, sauces or baked goods, all can benefit from the use of Greek yogurt. Why mess it up by pulling the richness and replacing it with artificial flavours?

Rant aside, this is a recipe I’ll be making again. I think it would be lovely alongside a bread pudding for a warm winter dessert, or with some ice cream for some temperature contrast. Or with Greek yogurt, if you’ve checked the label before you left the store.

You can find many other blogged descriptions of this FFWD recipe here: Baked Apples Filled with Fruit and Nuts

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34 thoughts on “FFWD – Baked Apples Filled With Fruit and Nuts

  1. There are so many varieties of apples out there today, it is difficult to choose the
    best one. Normally, I like to use Rome apples for cooking, but that was the only one I couldn’t find this time. Figures, right? Your apples look quite delicious with that stuffing on the top.
    Have a great weekend.

    1. I probably should have chosen a larger variety for this recipe, but I was happy with the flavour of the Pink Lady apples I used. I hope you had a great weekend, too, Nana!

  2. Dates and cashews sound like a perfect combination! Then add honey? YUM! I get irritated over the low fat/no fat yogurt situation. Sometimes I can’t find plain, unadulterated yogurt at all! Especially in small containers. Quite annoying. Still, your apples look delicious and I’m glad you enjoyed them!

    1. It’s difficult to find plain yogurt sometimes, isn’t it? We really enjoyed this recipe and I also used the leftover honey/date mixture in an apple crisp, which was a nice treat, too.

  3. I had a bit of a mis-read myself this week. One that involved seeing cider vinegar instead of cider in the recipe. I consider it a testament to the recipe and wonderful ingredients that my apples still weren’t too bad. Still, I was ranting myself let me assure you 🙂 Hope you had a great weekend ~

  4. As soon as the goats down my street are off their maternity leave, I am going to try this with yogurt and cashews. What a great idea!

  5. Yes – the sudden popularity of Greek yogurt has resulted in some rather unspeakable things popping up in the market. I wish they would stop… (Actually, yogurt in general gets messed with too much – you really do have to read the label before picking any up. Bummer).

    We used dates and cashews too 🙂

  6. Okay, this is my second go at posting a comment. First, I join you in the Greek yogurt rant. Rant on. I love the stuff, buy it two or three times a month, and always have to search for the right container. I’m just not picking on the Greeks, other manufacturers do the same thing. Too many choices. Love the cashew and date combo. I liked everything about this dessert and will be making it again as I suspect you will.

  7. Dates and cashews sound fantastic, with yogurt on the side! I don’t really care for commercially flavored yogurt, Greek or regular. It’s always so sweet. I like to use it plain like sour cream, or I like to stir in homemade jam into it for breakfast.

  8. Perhaps my husband would have liked these better if I had used dates (which he loves, but unfortunately for him I don’t care for). And ice cream! I actually don’t mind fat-free Greek yogurt for eating, but I would never use it in this application. I don’t understand low fat cheese – what’s the point?

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