FRENCH APPLE YOGURT Nancy Lake
From Sharing Our Best VMC Auxiliary Cookbook (1982).
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A historical recipe
Sharing Our Best VMC Auxiliary Cookbook, by Valley View Medical Center Auxiliary (1982).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 2 c.
- plain low-fat yogurt 1/2 c.
- frozen apple cider 4 apples (Mcintosh, Graven- concentrate stein, Rome Beauty) 1-1 1/2 tsp.
- cinnamon Peel, core and chop apples into approximately 1-inch chunks.
- Cook apples in cinnamon and cider about 10 minutes.
- Combine apple mixture with yogurt and refrigerate until very cold.
- Mixture will not be as solid as the plain yogurt.
- Can be eaten plain or as a topping for pancakes, waffles, etc.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Vegetable peeler