Apple Date Compote With Apple Cider Yogurt Cheese Recipe

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Servings: 6


Cost per serving $0.85 view details
  • 2 c. plain nonfat yogurt
  • 5 c. apple cider or possibly juice
  • 2 tsp unsalted butter
  • 1 1/2 lb tart green apples peeled, cored, and sliced 1/4" thick
  • 5 Tbsp. sugar
  • 1 Tbsp. fresh lemon juice
  • 2 c. water
  • 4 whl cloves
  • 2 1/2 tsp grated orange peel
  • 1 x cinnamon stick broken in half
  • 4 lrg pitted dates quartered


  1. Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Chill overnight. Throw away liquid which drains out.
  2. Boil 4 c. cider in medium saucepan till reduced to 1/2 c. thin syrup, about 30 min. Cold. Stir 3 Tbsp. into thickened yogurt. Re-serve remaining syrup.
  3. Heat butter in large nonstick skillet over medium-high heat. Add in apples, 1 Tbsp. sugar and lemon juice; saute/fry till golden brown, about 10 min. Transfer apples to medium bowl.
  4. Add in 2 c. water, cloves, orange peel, cinnamon, 1 c. apple cider and 4 Tbsp. sugar to same skillet. Boil till reduced to 2/3 c., about 20 min. Strain. Throw away solids. Return liquid and apples to skillet; add in dates. Simmer 3 min. Cold. (Can be made 4 hrs ahead. Refrigerateyogurt cheese; store compote at room temperature.)
  5. Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup.
  6. This recipe yields 6 servings.
  7. Comments: Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 501g
Recipe makes 6 servings
Calories 296  
Calories from Fat 39 13%
Total Fat 4.47g 6%
Saturated Fat 2.62g 10%
Trans Fat 0.0g  
Cholesterol 14mg 5%
Sodium 51mg 2%
Potassium 565mg 16%
Total Carbs 64.3g 17%
Dietary Fiber 4.1g 14%
Sugars 55.52g 37%
Protein 3.65g 6%
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