Low Iodine Gluten Free Apple Cinnamon Yogurt Parfaits

Total time25 min

Prep time10 min

Cook time10 min

Low Iodine Gluten Free Apple Cinnamon Yogurt Parfaits

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Ingredients

4 servings

For the cinnamon apples

2 medium apples (such as honeycrisp or fuji), peeled, cored, and diced into ½-inch pieces
1 tbsp unsalted butter
Violife 100% Vegan Unsalted Plant Butter
Country Crock Plant Butter Unsalted 4ct Sticks - 16 Oz.
Melt Organic Allergen Free Cold Pressed Unsalted Plant Butter Sticks 2 ct President's Choice Plant Based Unsalted Butter Alternative, Vegan Becel Plant Butter Unsalted
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 tbsp maple syrup
¾ tsp ground cinnamon
⅛ tsp ground nutmeg
1 tsp fresh lemon juice

For the parfaits

2 cups plain whole-milk greek yogurt
Chef's tip
Choose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture.
1 tbsp honey
½ tsp vanilla extract
1 cup gluten free granola
¼ tsp ground cinnamon, for the yogurt

Instructions

1
Melt the butter in a medium skillet over medium heat until foamy. Add the diced apples, maple syrup, 3/4 tsp cinnamon, and nutmeg, and stir to coat. Cook, stirring occasionally, until the apples are tender and lightly caramelized at the edges, about 7–9 minutes. Stir in the lemon juice, then remove from heat and let cool for 5 minutes.
2
In a medium bowl, stir together the Greek yogurt, honey, vanilla extract, and 1/4 tsp cinnamon until smooth and evenly combined.

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