Ever since I was a little girl, I've been attracted to dishes that could straddle the line between breakfast and dessert. Mounds of berry pancakes with whipped cream fit the bill. Chocolate chip waffles? Absolutely. In my recent cookbook, I even managed to work in a recipe for breakfast cookies!
So it is with great enthusiasm that I bring you this recipe for warm apples and walnuts served up with creamy whipped yogurt — and I'll let you decide if it should be morning fare or graduate to an after-dinner treat.
Have you stumbled across whipped yogurt yet? As if whole milk yogurt wasn't creamy enough on its own, I've encountered whipped versions at a few restaurants lately — they incorporate whipped heavy cream into the yogurt for a velvety, dreamy upgrade. It still boasts the great tang of yogurt, but it's a touch looser in texture and feels more decadent — like ice cream.
I've added just a kiss of honey here to give it a subtle sweetness. I often make a double batch so we always have a little on hand to serve with fresh fruit, or as a late-night snack with toasted nuts and dusted with cocoa.
You could top your whipped yogurt with anything, really. I chose these cinnamon-y apples because they seemed perfect for the season. They're also so simple — just chop and toss into the pan with a little butter and sugar. I stir them once or twice to prevent sticking or burning, but beyond that, they practically cook themselves. The recipe is also completely adaptable, so if you'd rather use a different fruit or another kind of toasted nut, please do.
In short, the components of this dessert (or breakfast — you make the call) are quick and simple, and yet it feels fancier and more special than it has any right to be — making it the perfect candidate for a quick weeknight dessert or a great impromptu finish to a dinner party.
Whipped Yogurt with Apples and Walnuts
plain Greek yogurt
firm apples, cored and chopped into small 1/2-inch cubes
walnut halves, toasted and coarsely chopped
Combine the yogurt, cream, and honey in a bowl, and beat vigorously with a hand mixer until the mixture thickens and forms soft peaks. (You can also use a stand mixer, or whip by hand using a whisk.)
Warm the butter in a large skillet over medium heat. Add the apples and 1 tablespoon sugar to the pan. Stir well and cook the apples for 6 to 8 minutes, stirring occasionally to avoid sticking, until they just begin to soften. Once softened, sprinkle the apples with the remaining sugar and the cinnamon, and cook for an additional 2 to 3 minutes. Remove from the heat and let sit for 5 minutes to cool slightly.
To serve, spoon a generous serving of whipped yogurt into each bowl and top with warm apples and toasted walnuts.
I use a full-fat Greek yogurt for this recipe because I like the flavor better (and the full-fat yogurts generally have less sugar, actually). But I've also tested this recipe with a 2% yogurt and it works just fine.