Apple Fat

When was the last time that you cut into a nice, juicy apple and discovered a thick layer of fat under the skin? Never happens, right? My point exactly. Wait! Before you stop reading this, aren’t you just the least bit curious about what new and interesting thing I might have to say about the topic everyone either obsesses about or avoids (healthy eating)?

Dairy butter. Our best friend and worst enemy. Who ever came up with the idea of churning and consuming it, anyway? Well it is tasty. But there is an alternative, also tasty but non-fat…wait for it…Apple Butter!

No dairy of any kind in apples, you say. Well, apparently the name comes not from the animal product but from the consistency. Never tried it? Well it’s about time.

First, cut up some apples. You probably want to remove the peels, but I would leave them on, because that’s the way I get sometimes. Put them in a pan over VERY low heat, and watch them from time to time as they slowly cook beyond the applesauce state into something even better, that may keep longer. Add some cinnamon, but you don’t need sugar if you choose the right apples. I wouldn’t add water unless you want apple soup.

Now, after you have followed the above steps and your concoction has cooled, try some on toast. Or muffins. Or pancakes or waffles. Yes, these are all bready items, but isn’t that where you put the butter? I don’t know about popcorn, but you could certainly try it. Apple gravy? The possibilities are endless…

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About Joan Marie Naszady

I am a learner, a teacher, and a naturalist who enjoys being creative!
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