Lower Fat French Yogurt Apple Cake

Lower Fat French Yogurt Cake with Apples

Ingredients:

1 1/3 cups flour
1/2  tsp cinnamon
1/4 tsp salt
1/2 cup sugar
7 Tbsp. butter (1 stick less 1 Tbsp)

1/2 plain unsweetened NON-FAT yogurt
2 apples, peeled, cored and diced (use 2 different varieties of apple)
2 tsp lemon juice

2 eggs
1/3 sugar for top

Parchment Paper (recommended)

Instructions

1.  Preheat the oven to 350°F. Line a 9 inch cake pan or spring form pan with parchment paper, letting the square edges flap over the sides (gives the dessert a Parisian flair once cooked).  Spray the parchment paper with cooking spray.  If you do not have parchment paper, simply spray the pan with cooking spray.  

2.  In a medium bowl, whisk together the flour, cinnamon, 1/2 cup sugar and salt.

3.  Melt the butter until browned in a small saucepan.  Add to dry ingredients.  Add yogurt, apples and lemon juice and stir until well incorporated.  Add beaten eggs and stir until well mixed.  Pour the batter in the prepared pan. Sprinkle the 1/3 cup sugar evenly over the top of the cake.

4.  Bake for about 1 hour until  toothpick comes out clean.  Tastes amazing warm with vanilla bean ice cream.  Enjoy!

Mocha French Silk Pie

Mocha French Silk Pie

Crust Ingredients:

Pie Crust.- Roll out and fit into pie dish baked at 350 degrees until golden.  Let cool.  Using this recipe you should only need half the dough, freeze the rest to thaw and use it another day -

or

Chocolate Graham Cracker Pie Crust
 or

To save time - (you can also use a pre-made crust)

Filling:
2/3 cup sugar
1/4 cup cornstarch
1/2 tsp. salt
4 egg yolks
3 cups milk (skim or 1%)
2 Tbsp. instant coffee powder
2/3 cup semi-sweet chocolate
2 ounces unsweetened chocolate
2 Tbsp. butter
1 tsp. vanilla

Directions:

Grind up chocolate using a food processor.  Set aside.

In a bowl whisk your egg yolks.  Add milk and whisk together.  In a medium sauce pan, add sugar, cornstarch and salt.  Turn on to medium heat and whisk in milk mixture.  Add instant coffee.  Whisk for about 7 minutes until thick.  Turn off heat, add ground chocolate, butter and vanilla.  Whisk together until combined.

Pour into cooled pie crust and refrigerate for at least 1 hour before serving.  Serve with whipped cream or cool whip.  Also great topped with chocolate shavings.  Enjoy!