Paleo Vanilla Apple Cream Cups
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Learn more →Ingredients
4 servings
For the vanilla cream
- 2 cups fresh whole-milk ricotta
- 3 tbsp pure maple syrup
- 1 tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
For the apple layer
- 3 medium apples (such as honeycrisp or fuji), cored and thinly sliced
- 1 tsp apple cider vinegar
- 1 tbsp pure maple syrup
For serving
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
In a mixing bowl, combine the ricotta, 3 tbsp maple syrup, vanilla powder, and ¼ tsp Ceylon cinnamon. Beat with a hand mixer on medium speed, or whisk vigorously by hand, until the mixture is smooth and slightly fluffy, about 2 minutes. Taste and adjust sweetness with a little more maple syrup if needed.
- 2
In a separate bowl, toss the apple slices with the apple cider vinegar and 1 tbsp maple syrup until evenly coated. The vinegar keeps the apples from browning and adds a gentle brightness.
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