Cool and refreshing dessert with the crunch of walnuts.
Provided by: SmallRecipe.com
Categories: Dessert
Total time: 10 minutes
Prep time: 10 minutes
Yield: 2 servings
Ingredients:
| 1 Red Delicious apple |
| 1 (6 ounce) container plain Greek yogurt |
| 2 teaspoons honey, or more to taste |
| ¼ teaspoon ground cinnamon |
| ¼ teaspoon vanilla extract |
| ¼ cup chopped walnuts |
Steps:
- Attach apple to a spiralizer and cut into ribbons.
- Whisk Greek yogurt, honey, cinnamon, and vanilla extract together in a bowl until blended. Add apple; toss to coat. Garnish with walnuts.
Nutrition Facts:
Calories 257.4 calories, Carbohydrate 19.1 g, Cholesterol 18.9 mg, Fat 18 g, Fiber 2.4 g, Protein 7.4 g, Saturated Fat 5.1 g, Sodium 55.8 mg, Sugar 15.5 g
How do you use a Spiralized Apple?
To use the spiralized apple, just add it to a variety of your favorite recipes. For example, stir the spiralized apple into pancake batter, top your granola, or garnish savory salads. Set up the spiralizer. Place the spiralizer on your counter and turn the counter clamps down so the spiralizer is suctioned into place.
Can a spiralizer make baking easier?
You can churn out more than zoodles, sweet patoodles and potato chips, though. Your super-handy kitchen gadget can help make baking prep quick and easy. Why not use a spiralizer to cut your apples into paper-thin slices, perfect for a French apple tart or this wonderfully dense apple pie?
How do you spiralize fruits and vegetables?
First, choose the fruit or vegetable that you’re going to spiralize. Look for ones that are at least an inch and a half in diameter since the spiralizer will “core” the plant in the center. If you spiralize a thin carrot, for example, you’ll end up with a few shavings and a core shaped like a dowel. Next, if necessary, trim and shape it to size.
What is the best thing to put in a spiralizer?
The best foods to run through a spiralizer are firm or crisp fruits and veggies of a round or oblong shape. These include: Zucchini or other squash (most popular and well known, i.e., zoodles) Carrots (must be very thick to work)