Recipes: Back To School With a Healthy Start

Westhampton Beach cookbook author Margaret Johnson shares her recipes for Honey yogurt with apple compote.

Everyone knows that yogurt is both a delicious and healthy addition to a daily diet. With plenty of flavors and brands to choose from, it’s the go-to “snack” for kids and adults alike. For an even more delicious way to enjoy it — maybe over the weekend for lazy breakfast or brunch — try this version with your favorite fresh fruit, berries, or  homemade apple compote. Prepare the yogurt and compote the night before serving. The recipe comes by way of Liz Moore, formerly head chef at Belle Isle Cookery School, Lisbellaw, Co. Fermanagh, Ireland, and is featured in my newest cookbook, Flavors of Ireland, available in print and now on iTunes!

Honey Yogurt with Apple Compote

Serves 6

Apple Compote

3 large cooking apples, peeled, cored, and chopped

1 cup apple juice

1 tbsp. fresh lemon juice

3 tbsp. superfine sugar

1 tsp. vanilla extract

Honey Yogurt

2 (6 oz.) cartons plain yogurt

2 tbsp. honey

pinch of cinnamon

buttered toast for serving

1. To make the compote, in a medium saucepan over medium heat, bring the apples, apple juice, lemon juice, and sugar to a boil. Cook for 2 minutes and then reduce heat and simmer for 5–6 minutes more, or until the apples are nearly tender. Stir in the vanilla. Remove from the heat, let cool completely, and then transfer to covered container and refrigerate for up to 3 days. Makes about 2 cups

3. To make the yogurt, place clean, damp cheesecloth in a sieve over a bowl. Pour the yogurt into the sieve and let it drain overnight in the refrigerator.

4. The next morning, pick up the sides of the cloth and shape the yogurt into a ball.

5. Carefully unwrap and place it on a serving plate. Drizzle with honey and sprinkle with cinnamon. Serve it with the compote and hot buttered toast.

Editor's Note: Margaret M. Johnson, of Westhampton Beach, is the author of six cookbooks and her latest cookbook called, Flavors of Ireland was released on Amazon on Feb. 23. For more recipes from Johnson, click here.


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