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.
Top apples with about 1/3 −1/2 cup plain non-fat greek yogurt.
Zest yourself an entire orange and add it to the apples and yogurt.
Add in 1/4 cup of each golden raisins and craisins and mix the whole batch together until throughly mixed.
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.