Disclaimer: I really considered not posting this. Healthy cooking is supposed to be my thing, but I decided it would be even more wrong NOT to share this. Sure, I feel like an imposter…but a really happy, full, contently sugar-coma-ed kind of imposter. No regrets.
It’s become kind of obscene when I join forces with my friend Erica of ericassweettooth to create some sort of birthday concoction for one of our friends. Last time the result was the world’s most epic s’more. This time we were inspired by a friend who loves apple pie. So you think, easy, whip up an apple pie, throw some ice cream on it, and you’re good to go. Way too obvious. Instead, we made this…
Allow me to elaborate. That beautiful specimen above is: Cinnamon Oatmeal Cookie + Homemade Salted Caramel Frozen Yogurt + Cinnamon Oatmeal Cookie + Warm Apple Pie Topping. Life changing.
And here is Erica making the photo magic happen. Crossing my fingers that Santa/Hanukkah Harry brings me one of these fancy photo shooting machines for Christmukkuh this year! Then my pictures can look like hers!
And then there were none…
Nutritional highlights: You might think I would skip this section on a recipe that is clearly a tad bit gluttonous, but I think it’s important to remember that it’s ok to indulge every once in a while–especially around the holidays. You don’t want to be that person sitting at Thanksgiving, stomach growling, staring at the pumpkin pie longingly…not even partaking in the conversation or the fun because you’re so focused on depriving your cravings. It also doesn’t hurt that this recipe incorporates oats, low fat yogurt, and apples. Just try to keep your portion moderate and really enjoy it without regret.
Check out Erica’s Sweet Tooth for the oatmeal cookie recipe! (and for pictures that are FAR superior to mine)
Salted Caramel Frozen Yogurt
1 cup 2% milk
1 packet plain gelatin (** see my note in the instructions!!)
1/3 cup granulated sugar
1 quart (about 31/2 cups) lowfat vanilla yogurt
1/2 cup half-and-half (can use fat-free)
1 tspn vanilla
Caramel Sauce: Either premade or salted caramels+half and half
Place milk in a 2-quart saucepan; sprinkle with gelatin and let stand 1 minute.
Heat milk and gelatin and stir until smooth. Stir in sugar and vanilla extract; cook for a minute until sugar is dissolved.Transfer to a medium bowl and cool for a few minutes. Add yogurt and half-and-half, stir until completely blended. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 30 minutes. The frozen yogurt will have a soft, creamy texture.
While the frozen yogurt is brewing, make your caramel by melting 1/2 cup chopped salted caramels (or regular caramels + some salt) in 1/2 cup half and half over a double boiler. Add more caramels if it isn’t thick enough (it’s not an exact science). Let the caramel sauce cool.
Transfer frozen yogurt to a bowl and drizzle in some of the caramel. Mix only a few times if you want it “swirled” or mix thoroughly if you want it to be caramely throughout.
Sauteed Apple Pie Topping:
Peel, core, and slice 4 apples (I used granny smith). Heat 2 tablespoons of butter in a large non stick pan. Stir apples for about 7 minutes or until softened. Mix 2 teaspoon of cornstarch with 1/2 cup of water. Stir in the water mixture, 1/4 cup brown sugar, and a teaspoon of cinnamon. Continue cooking until sauce has thickened and sugar has dissolved. Serve warm over the Fro Yo Cookie Sandwich and be so happy you did.