Tuesday, September 22, 2009

Fall Breakfast

Picked the remaining apples off my tree yesterday before the triple digit temperatures dehydrate them right on the branch. I made an apple compote.

Peel and slice apples. Add a couple of tablespoons of pecans and walnuts, black and golden raisins, Sugar Free Vanilla Torani Syrup (about 1 T for every 4 apples), a few dashes of cinnamon. Cover and cook till the apples are fork tender. Stirring occasionally. Cool and refrigerate. Great topping for yogurt, custard, pudding, oatmeal, protein cakes slices, protein ice cream.

For breakfast I had a dollop of Ricotta Cheese and yummy Apple Compote. You can sweeten the ricotta with a teaspoon or so of Sugar Free Torani (SF Vanilla, Caramel or Brown Sugar Cinnamon is yummy) but my apples were nice and sweet so I didn't.

It may not feel like Fall outside yet but this was the perfect first day of Fall breakfast. Dreaming of colorful leaves, cinnamon and pumpkins, crisp starry nights, cozy sweaters... hmmm maybe there's hunky dude in the the dream too.

4 comments:

Kerry said...

Looks great! So, your only liquid was the SF syrup? I'm just making sure.

Thanks :-)

Michelle "Shelly" said...

Yep just SF Syrup. The apples will create their own juice as they cook. Lid on, stir occasionally.

:) Hope you enjoy it.

~M

Anonymous said...

Shelly,

I'm curious about why you use the sf syrups to sweeten your foods. Is there a reason you don't use Splenda or some other sweetner? Thanks and I love your blogspot!

Michelle "Shelly" said...

SF Syrups are sweetened with Splenda. I just prefer the liquid suspension of it... the powder never mixes evenly. Plus look at all the super cool flavor choices you have in the syrups.

:)
~M