Mix starch in cold liquid
This helps prevent lumps. Stir the mixture again just before adding as starch settles.
European Recipe
Apple fruit pudding with yogurt
Peeled apples simmer in water, then cornflour thickens the liquid. Add lemon at the end and keep the yogurt cold.
Total time
25 min
Calories
133 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Warm apples with cool yogurt
Cook the apples until soft but still recognisable. A little starch thickens the cooking liquid to a spoonable consistency. Cold yogurt complements the warm fruit. This makes four dessert portions without additional chilling time.
Meals
Autumn Recipes
Fruit
Recipe
Apple fruit pudding with yogurt
Soft apple cubes in a lightly thickened fruit pudding, served warm with cold plain yogurt.
Ingredients
4 servings
Method
-
1
Prepare the apples
Wash, peel and core the apples, then cut into about 1 cm cubes. Place in a saucepan with 150 ml water and the sugar.
-
2
Soften the fruit
Bring to the boil and simmer gently, covered, for about 8 to 10 minutes until soft but still in pieces. Stir carefully occasionally.
-
3
Thicken
Mix cornflour with the remaining 30 ml cold water until smooth. Stir again and add to the gently boiling apples. Simmer gently for about 2 minutes, stirring carefully, until glossy and thickened. Stir in the lemon juice.
-
4
Serve with yogurt
Let steam escape briefly, then divide warm among small bowls. Divide all the cold yogurt evenly on top and serve immediately. This makes four dessert portions; it firms as it cools.
Kitchen know-how
Tips for Apple fruit pudding with yogurt
Handle fruit gently
Ripe apples soften during cooking. Gentle stirring preserves more cubes than vigorous beating.
Variations
How to adapt this recipe
Use the same peeled and cored weight of pear instead of apple. Cook until soft; timing, sweetness and nutrition may vary.
Use the same amount of unsweetened soy yogurt. Flavour and nutrition change; the basic version contains dairy yogurt.
Nutrition per serving
133kcal
23.3 gCarbohydrates
2.8 gProtein
2.3 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Apple fruit pudding with yogurt
The basic version uses peeled apples for a soft, even pudding. Weigh them after peeling and removing the cores.
Yes. It becomes firmer as it cools. For a cold version, cool the portions promptly and chill fully in the refrigerator; this extra time is outside the warm preparation time.
No. Add it cold and separately to the warm fruit pudding. Its full amount is included in the nutrition estimate.
First soften the apples and briefly cook the starch through. Add the juice afterwards to adjust the acidity evenly.
Keep cooking