- Jewish Learning
It’s hard to go back to store-bought applesauce after tasting this delicious, refreshing dessert. The trick to this great dish is the aromatic herbal tea bags. Be daring and try a variety of different flavors.
Nechama Cohen tells us how we can enjoy delicious food—and really cut calories, carbs, and fat without cutting taste. Her Silver Award winning EnLITEned Kosher Cooking by Feldheim Publishers is also available in Hebrew as BishuLITE. You do not need to be on a diet to love this book.
10 medium Granny Smith apples, peeled and sliced into 1/8ths
juice of 1/2 a lemon
dash of salt
1 teaspoon Gefen Vanilla Extract
6–8 flavored tea bags of your choice (remove labels and tie together)
2 cinnamon sticks
sugar substitute (optional)
Place apples in a five-quart pot.
Add lemon juice, salt, vanilla, tea bags, cinnamon sticks, and water, covering not more than half the apples so that the end result will not be too watery. Bring to a boil.
Lower heat and simmer until apples are soft.
Hand-blend and mash to desired consistency. For additional sweetness, you can add sugar substitute.
Bring ingredients to a boil and cook on high heat for seven minutes.
Turn off heat and cover. Let stand overnight.
In the morning, put into a jar and refrigerate.
Add 1 and 1/2 cups sliced strawberries and 1 cup sliced rhubarb to the apples.
Rhubarb is quite tart, so add sugar substitute according to taste.
Blend well and refrigerate.
Add 1 tablespoon ground cinnamon to blended apples.
For a beautiful crimson color, as well as additional flavor and fiber, add 1 to 1 and 1/2 cups frozen blueberries.
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