Quick cups with vanilla yogurt, caramelized apples, and pomegranate - photo 1
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Quick cups with vanilla yogurt, caramelized apples, and pomegranate

Wegetariańskie Desserts Cakes and Bakes 35 min Easy 52 wyświetleń ~33.32 PLN - (0)
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Description

A light, seasonal dessert for winter days that combines creamy vanilla yogurt with aromatic, quickly caramelized apples and juicy pomegranate seeds. The dish is simple and quick to prepare, visually striking due to the contrast of golden apple slices, ruby-red pomegranate seeds, and mint leaves. Perfect as a quick dessert after lunch, for a gathering with friends, or as an elegant snack on a festive afternoon. Flavor notes: the sweetness of honey and caramel, the acidity of lemon, and the freshness of pomegranate and mint create a balanced composition; textures: creamy yogurt, soft apple slices, and crunchy granola/nuts for contrast.

Ingredients Used

Ingredients (12)

Servings:
4
  • Honey 60 ml
  • Butter 30 g
  • Brown sugar 30 g
  • Lemon juice 20 ml
  • Vanilla extract 5 g
  • Greek yogurt 400 g
  • Apple 1.7 szt. (~300 g)
  • Pomegranate (arils) 150 g
  • 🌿 Przyprawy
  • Ground cinnamon 5 g
  • ✨ Opcjonalne
  • Granola (optional) 80 g
  • Fresh mint (bunch) 0.2 pęczków (~5 g)
  • Walnuts 50 g
💰 Szacowany koszt dania: ~33.32 PLN (8.33 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the apples under running water and dry them with a paper towel. Use a knife and cutting board: cut each apple into quarters, remove the cores with the knife, and then slice the quarters into thin slices about 4-6 mm thick. Do not peel the skins if they are clean — they will add color and texture. Squeeze the lemon juice into a small bowl and immediately drizzle some over the apple slices (about half of the juice) to prevent them from browning.

Ingredients: Apple, Lemon juice
Use a sharp fruit knife and a stable cutting board. If you don't feel confident cutting apples, first cut them in half and place the flat side down on the board for stability. Sprinkling with lemon juice prevents browning.

Preparing the yogurt

2

In a medium bowl, place the Greek yogurt. Add the vanilla extract (5 g) and half of the honey (30 g). Stir with a spoon for about 20-30 seconds until the ingredients combine into a smooth, slightly sweet mixture. Taste, and if you prefer it sweeter, gradually add the remaining honey.

Ingredients: Greek yogurt, Vanilla extract, Honey
Use a glass or plastic bowl and a regular spoon. Do not mix for too long — the goal is to combine the ingredients, not to overly thin the yogurt.

Caramelizing apples

3

Heat a 24-26 cm skillet over medium heat. Add butter (30 g) and let it melt (30-45 s). Add sugar (30 g) and stir with a wooden spatula for 30 s, until the sugar starts to dissolve and forms a light, golden foam. Add apple slices evenly to the skillet — arrange them in a single layer as close together as possible. Drizzle with the remaining honey (30 g), add cinnamon (5 g) and lemon juice (remaining amount, about 10 g). Cook uncovered for 6-8 minutes, gently turning every 2 minutes, until the apples are soft when pierced with a fork, and the sauce thickens and takes on a caramel color.

Ingredients: Butter, Brown sugar, Apple, Honey, Ground cinnamon, Lemon juice
Use a non-stick skillet or a heavy-bottomed steel pan. Stir gently to avoid crushing the slices. Too high heat will burn the sugar — if the sauce starts to darken quickly, reduce the heat and stir.

Cooling

4

After caramelizing, remove the pan from the heat and transfer the apples with a slotted spoon to a plate to cool for 3-5 minutes. The syrup remaining in the pan will reduce after being removed from the heat and will become thick — this is a good time to scoop it up with a spoon and drizzle it over the apple pieces.

Ingredients: Apple, Honey
Do not leave the apples on a too hot pan, as they may continue to brown. If the syrup hardens too quickly, add a little water (1-2 teaspoons) and heat for a few seconds.

Preparation of toppings

5

If you are using walnuts, chop them with a knife on a cutting board into small pieces (about 5 mm). You can lightly toast them in a dry pan for 2-3 minutes over medium heat, stirring until they start to smell. If you are using granola, prepare it in a small bowl. Prepare a set of plates and glasses/cups for layering.

Ingredients: Walnuts, Granola (optional)
Use a dry, clean pan to toast the nuts and stir constantly to avoid burning. Toasted nuts will release their oils and aroma.

Layering the cups

6

Prepare 4 bowls or tall glasses. At the bottom of each, add 2-3 tablespoons of vanilla yogurt, smoothing it out. Next, layer 2-3 slices of caramelized apples, spreading them out slightly. Sprinkle with 1-2 tablespoons of pomegranate seeds. Add 1 tablespoon of granola or a handful of chopped nuts (if using). Repeat the layer (yogurt → apples → pomegranate → nuts) until the bowl is filled, finishing with a layer of yogurt and a few pomegranate seeds, along with a drizzle of syrup from the pan for a glossy effect.

Ingredients: Greek yogurt, Apple, Pomegranate (arils), Granola (optional), Walnuts, Honey
Use an ice cream scoop or a small spatula to layer aesthetically. To achieve nice layers, add clean portions slowly and do not mix. Additionally, you can add granola or nuts to enhance flavor/texture.

Decoration

7

On top of the dessert, arrange additional pomegranate seeds, a few slices of thinly sliced apple (for decoration), and optionally a few sprigs of fresh mint. If you want to add a more intense gloss, gently drizzle a teaspoon of the syrup remaining from the pan.

Ingredients: Pomegranate (arils), Apple, Fresh mint (bunch)
Use kitchen tweezers or a small spoon to precisely arrange the pomegranate seeds and mint leaves. Do not add too much syrup to avoid softening the granola.

Serving

8

Serve the dessert immediately after preparation, when the apple slices are still slightly warm and the yogurt is chilled — the contrast in temperatures will enhance the flavor. Place the bowls on a flat plate, and you can serve an extra teaspoon of honey and a small bowl of nuts alongside.

Ingredients: Greek yogurt, Honey, Pomegranate (arils)
The dessert tastes best right away, but it can be prepared up to 1 hour in advance and stored in the fridge. If you prepare it ahead of time, add the granola just before serving to keep it crunchy.

Variations and dietary tips

9

For the vegan version: use plant-based yogurt (coconut or soy) and replace butter with coconut oil or plant-based margarine, and honey with maple syrup. You can also prepare a version without added sugar by simply increasing the amount of honey and using a sweet apple for natural sweetness.

Ingredients: Greek yogurt, Butter, Honey
If you are using plant-based yogurt, choose a thick variety or strain it in a sieve for 30 minutes to achieve a creamy consistency. Additionally, you can add granola or nuts to enhance the flavor/texture.

Fun Fact

💡

Pomegranate has symbolized fertility and abundance for centuries; in many cultures, pomegranate seeds were added to winter desserts as early as ancient times. The combination of apples and cinnamon is a culinary tradition in Central Europe that perfectly complements the tartness of pomegranate.

Best for

szybki deser po obiedzie małe przyjęcie świąteczne spotkanie przy kawie

Tips

🍽️ Serving

Serve in clear cups or glasses to showcase the layers. Serve warm apple slices on cool yogurt for a contrast in temperature. Additionally, you can serve a small scoop of vanilla ice cream on the side for a more dessert-like touch.

🥡 Storage

Ingredients can be prepared separately: store the caramelized apples in an airtight container in the fridge for up to 48 hours (reheat briefly in a pan), keep the yogurt in a closed container for 24 hours. Store the granola and nuts separately in a dry place and add just before serving to maintain crunchiness.

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