If you’re like me, you’ve been trying to avoid all signs of processed sweets since being buried under a mound of sugar cookies, toffee bars, pumpkin pies, chocolate coins, and wines nearly every night for the six weeks between Thanksgiving and New Years. But you’re also leaving every meal these days pining for that extra touch of sweetness to close the dining ceremonies. Enter Dessert Is Food, Too–my experiments in somewhat healthy post-meal treats designed to revitalize one of the more important food groups, and make January a more fulfilling month of sweets.
Baked Apple with Nutmeg and Greek Yogurt
Preheat oven to 350 degrees. Core one apple, leaving the round structure of the fruit intact, and set in a small pan. Fill the hollowed core with one pat of butter and a tablespoon of maple syrup. Cover the pan with tin foil, and bake for 20-30 minutes. When the apple is tender, pull out of the oven and cut in half. Serve halves with a dollop of Greek yogurt, sprinkled with nutmeg.