Apple Snow

In a storybook I read as a child, there was a chapter where the children ate Apple Snow. I was fascinated! It was said to be made with pureed apples and whisked egg whites. Considering the enlightened risk that using raw eggs poses these days, here is a less lethal take on the same theme; puréed raw apples with thick creamy yogurt, vanilla and cinnamon. A delightful way to start or end the day, and delightfully quick and easy too.

As tenzo I’m not always keen on making highly complicated recipes when it comes to a large crowd eating oryoki- style; and especially not first thing in the morning (when I’m not quite with it). So this recipe fits the bill quite nicely.

Apple Snow

4 sweet, medium apples 
About 300 ml (1¼ cups) thick Greek yogurt, quark, or soy yogurt
¼ teaspoon vanilla extract
Pinch salt
Ground cinnamon for sprinkling

  • Peel and core the apples. Roughly cut into small pieces and put into a mixing bowl.
  • Sprinkle the apples with a small pinch of salt and toss well (the salt keeps the apples from turning brown and makes them taste sweeter).
  • Using an immersion blender, whiz the apples into a puree with a little of the yogurt  – just enough to help the immersion blender do its job, depending on how soft the apples are. (If you whiz in all the yogurt at the same time it might become runny. Adding a little yogurt before whizzing will also prevent the apples from oxidizing further.)
  • When smooth, gently fold in the remaining yogurt, adding more or less as you prefer, and the vanilla extract.
  • Serve sprinkled with cinnamon.
  • Sweeten with honey if desired, and sprinkle with chopped nuts.

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