Apple and Blueberry Crumble with Chilled Vanilla Yoghurt
Sylvia LAM, Chairlady of Hong Kong Dietitians Association, said "Nuts are high in unsaturated fat. Use nuts to replace butter in this recipe can reduce saturated fat content; while not affecting the mouth-feel of the dish."
Ingredients (Serve 6):
| Hazelnut | 1/4 cup |
| Walnut | 1/4 cup |
| Dry Raisin | 1/2 cup |
| Cinnamon Powder | 1 pinch |
| Apple (peeled, diced) | 2 pieces |
| Blueberry | 1/2 cup |
| Lemon Zest | 1/4 teaspoon |
| Fresh Apple Juice | 20 ml |
| Vanilla Pod | 1 sprig |
| Low-fat Plain Yoghurt | 1 cup |
| Honey | 2 tablespoons |
Cooking Method:
| 1. | Preheat the oven to 180℃. |
| 2. | Combine hazelnuts, walnuts, raisins in a food processor. Add cinnamon powder. Mix well. Set aside. |
| 3. | Place the apples, blueberries and lemon zest in a baking tray. Marinade with apple juice. |
| 4. | Place the hazelnut and walnut mixture over the fruits. Bake for 10 to 15 minutes or until golden brown. |
| 5. | Meanwhile, cut the vanilla pod in half lengthways and collect the seed. Add the vanilla seeds into the low-fat plain yoghurt. Mix well. |
| 6. | Serve the crumble with the vanilla yoghurt and honey on the side. |
Cooking Tips:
Add some dried fruits such as dried grapes, apricots or mangoes into the filling to make it thicken properly.
This recipe is provided by Mr. Tony Cheng.
Extract from CookSmart, Issue 12
