Sweet Apple-touille Ramekins
Ingredients
- 1 DOLE® Banana, peeled
- ¼ cup plain nonfat Greek yogurt
- 1½ tablespoons coconut sugar
- 1 teaspoon rum extract
- ½ teaspoon gluten free ground cinnamon
- Gluten free nonstick cooking spray
- 2 DOLE® Green and/or Red Apples, halved, cored and sliced ⅛-inch thick crosswise (about 80 slices)
- 1 large Bosc pear, halved, cored and sliced ⅛-inch thick crosswise (about 40 slices)
Directions
- Preheat oven to 350°F; spray 6 (8-ounce) ramekins with nonstick cooking spray.
- Purée banana, yogurt, ½ tablespoon sugar, rum extract and ¼ teaspoon cinnamon in a food processor on high 1 minute or until smooth; divide into ramekins. Makes about 1 cup.
- Alternately layer apple and pear slices in ramekins; sprinkle with remaining 1 tablespoon sugar and ¼ teaspoon cinnamon.
- Bake ramekins 30 minutes or until fruit is tender. Makes 6 ramekins.
Tips & tricks
A mandolin, a tool that most chefs carry in their knife bag, is great for thinly slicing fruits and vegetables. In this recipe, use a mandolin to cut the apples and pear into thin, 1/8-inch-thick slices.