One of my goals this year is to get serious about limiting my sugar intake. If you are like me, you can’t help but indulge in homemade jam, or an lemon poppy-seed muffin. Little cheats can add up into a big way and since the beginning of January I have taken a stance and said no to simple sugars that cause more of an addiction and detriment to my health than any good or enjoyment could surmount.
With that said, I will get off my soap box. I know it is easy to reach for the toast and jelly in the morning or a flavored yogurt. With this you can have your breakfast and be out the door in minutes, but take a look at the labels! Jam or jelly that is packaged is jammed pack with sugar and yogurt, may seem healthy, but at a closer analysis may be packed with anywhere from 6-14 grams of sugar. Yikes!
With this recipe, I want to give an alternative to both jam and fruit based packaged yogurts. Growing up in the Midwest Apple Butter was a staple on the shelves around harvest time, yes I bought it and again packed with simple sugars, but what if you could get the same great taste and texture at home in minutes. Would you opt for homemade over store bought? I sure as hell would.
This recipe can be served warm fresh from the stove top on toasted mutli-grain bread from your local baker or layer it with a natural no sugar added Greek yogurt with some toasted shaved almonds.
Seriously, make it today! It is a snap to prepare and you can store it in the refrigerator for 5-7 days and consume it in a variety of ways.
1/2 tsp butter
2 Fuji or Royal Gala apples, diced, with the skin left on
¼ cup water
1 tsp apple cider vinegar, more if you like tang
¼ tsp ground cinnamon
¼ tsp ground clove
¼ tsp ground nutmeg
¼ tsp ground cardamom
Pinch sea salt
1 Tbsp Light Cream (18%)
In a small sauté pan combine all the ingredients over medium high heat. Sauté for 7-8 minutes until apples are soft and stewed. Add cream and let simmer for 1-2 minutes or until all liquid is soaked into the apples.
Remove from heat and puree to desired consistency with a hand held immersion blender using a cylinder container, or any container with high edges eliminating the possibility of hot fruit splashing everywhere. Serve warm on toast or layer in a fruit and yogurt parfait or set atop a scone with clotted cream.
Simply delicious, enjoy!
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