After a succulent cake full of tropical fruits and coconut laden cream cheese frosting, I wanted to ratchet up the dial on the healthy scale and share something with you that has been in my fridge countless weeks on end… Okay, claficiation – I’ve made multiple batches of this for weeks on end, not the same batch stretched out over weeks. It would be grody to the nth degree if that happen. Yikes. What I mean to say is that this is utterly healthy and absolutely swoon worthy.
This recipe actually isn’t my own, but my future sister in laws. Girl is a whizz in the kitchen and has created several recipes that have ended up being published. One being a Barley Spinach Salad and the other being, wait for it – no really, I have to tell you to not judge this recipe by the title itself. When she first told us what she made Ben and I just about lost it. The two concepts of this dish scream that they shouldn’t come within a ten foot pole of one another – but her execution was so flawless, it scored an 11/10 at the recipe contest and festival she entered this recipe into. Are you ready now? Have I given this the appropriate amount of buildup? Like a teenage boy on prom night…Sorry. Couldn’t help that joke. She made a Spiced Lentil Cheesecake.
Mind. Effin’. Blown.
Not only did I take a taste of this to gauge my reaction, but I then grabbed the nearest fork and sliced me off a piece that was so devoured so ravenously I couldn’t speak between bites.
It won the top award of the Lentil Festival in Ben’s and my college town of Pullman. Yes, the National Lentil Festival. It’s a thing.
Well this recipe of hers is one she served to Ben and I and some visiting family one weekend back in Pullman. After four servings myself – it was time that I took the recipe and made it for myself.
Source yourself 3 large Honeycrisp apples, or about 5 standard size crisp apples. I’m a honeycrisp over-obsessor so they’re my go-to apple. Dice them up into small bite size pieces and set aside in a large bowl.
And if you’re feeling rebellious, like I often do – add in 1/2 cup of chopped pecans to the mix. It’s a fabulous almost tart, earthy taste and wonderful texture addition.
This couldn’t get much simpler. Wouldn’t you agree? Let the whole thing meld about 8 hours so the apples infused with the yogurt and sweeten it up just enough to be pleasing. If it sits overnight it’s a beautiful thing.
I’m convinced you will be making batch after batch of this. Health foodies unite!
So tell me – what’s your favorite salad? This fruit salad might be mine.
Wanna Be A Waldorf Salad
3 Honeycrisp Apples, cut into bite size pieces
1/3 cup Plain Non-Fat Greek Yogurt
1/4 cup Golden Raisins
1/4 cup Dried Cranberries
1/2 cup chopped Pecans
1 Orange, zested
In large bowl, add cut apples, yogurt, raisins, cranberries, pecans and zest of orange. Mix throughly until yogurt is coating apple pieces and pecans, cranberries, zest and raisins are evenly distributed.
Cover and place in fridge to meld for about 8 hours or overnight. Serve and promptly devour.
Original recipe from Michelle Keno, adapted by Megan Pence