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