Best 4 Applesauce Granita With Maple Yogurt Recipes

ZUCCHINI MINI MUFFINS WITH ORANGE-MAPLE GLAZE

Steps:

• For the muffins:
• Preheat the oven to 325 degrees F. Prepare a mini muffin tin with paper liners.
• In a large mixing bowl, add the all-purpose flour, whole wheat flour, wheat germ, brown sugar, baking soda, baking powder, cinnamon, and 1/4 teaspoon salt. Whisk well to combine, making sure there are no lumps in the mixture.
• In a separate bowl, add the zucchini, eggs, milk, applesauce, canola oil, and vanilla. Whisk well to combine, making sure that the eggs are incorporated properly.
• Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix. Place the batter into the prepared muffin tins, filling them to the brim of the liner, about 1 tablespoon. Place into the oven and bake until a toothpick inserted into the middle of a muffin comes out clean, about 15 minutes.
• For the glaze:
• Meanwhile, in a small bowl, mix the cream cheese, orange zest, orange juice, and maple syrup.
• Remove the muffins from the oven and cool on a wire rack for 15 minutes. When ready to glaze the muffins, dip the tops of them, 1 by 1, into the glaze, turning the muffin in a circle to coat the top evenly. Serve, or store in an airtight container for up to a week. Alternatively, prior to glazing, freeze for up to 1 month.

HOMEMADE YOGURT WITH APPLE COMPOTE

Steps:

• Heat the milk in a large saucepan over medium-low heat until a thermometer registers 185 degrees F. (The milk should be steaming but not boiling.) Turn off the heat and slowly whisk in the dry milk. Whisk in the maple syrup, if using. Let the milk mixture cool to 110 degrees F, 20 to 30 minutes. Whisk in the plain yogurt.
• Pour the milk mixture into a large jar or glass bowl. Cover with a kitchen towel or plastic wrap vented with a few holes. Set aside in a warm place (90 degrees F to 105 degrees F), such as near a heater or in a cooler with a thermos filled with hot water, 12 to 18 hours. (The longer it sits, the thicker and tangier the yogurt will be.)
• Transfer the yogurt to the refrigerator; chill at least 8 hours. Stir before serving.
• Combine 6 cups diced peeled Granny Smith apples, 1/4 cup brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, a pinch of salt and 1/4 cup water in a skillet over medium heat. Simmer until soft, stirring, about 30 minutes.

APPLESAUCE-YOGURT DELIGHT

Steps:

• Stir boiling water into dry gelatin mix in medium bowl at least 2 min. until completely dissolved. Remove 3/4 cup of the gelatin; pour into small bowl. Add applesauce and cinnamon; stir until well blended. Pour into serving bowl or four dessert glasses. Refrigerate 45 min. or until set but not firm.
• Meanwhile, refrigerate remaining gelatin 30 min. or until slightly thickened. Stir in yogurt. Spoon over gelatin layer in bowl.
• Refrigerate 2 hours or until set. Store remaining dessert in refrigerator.

APPLESAUCE GRANITA

Steps:

• Place the applesauce in a pyrex dish. Cover with plastic wraper.
• Freeze, and every hour grate it with a fork, for 3/4 hours.
• Grate it on last time before serving.
• You can serve this as a alcohol free cocktail in a champagne or margarita glass with sparkling apple juice.