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Author Notes: This breakfast parfait (ugh, I hate calling it a parfait because it makes me think of all the super commercial yogurt parfaits from fast food chains out there, but oh well) is based off a Norwegian dessert whose name translates as veiled farmgirls. The dessert version uses whipped cream, which I've simply replaced with yogurt to turn it into breakfast. —fiveandspice
- 3 pounds cooking apples, cored, peeled, and cut into 1-inch chunks
- Juice from one lemon
- 1 stick of cinnamon
- 1/4 cup brown sugar (plus more sugar - brown or white - to taste)
- 1/2 cup water
- 1 pinch salt
- Combine all of the ingredients in a heavy bottomed saucepan covered with a lid. Bring to a boil, then turn to low and simmer until the apples are completely soft, about 20 minutes. Taste and add more sugar, if desired.
- Remove from the heat, fish out the cinnamon stick and then mash well with a potato masher or a fork. Allow to cool before serving in the parfaits.
- 1 1/2 cups breadcrumbs
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons butter
- Homemade applesauce (above)
- 3 cups plain or vanilla or honey-sweetened yogurt
- 1/2 cup chopped, toasted hazelnuts
- In a nonstick skillet, stir together the breadcrumbs, sugar, cinnamon, and butter and cook over medium heat, stirring constantly, until the crumbs are toasted and fragrant, about 5 minutes. Allow to cool.
- In 4 bowls or large glasses, make layers of applesauce, breadcrumbs, and yogurt. Top each serving with a scattering of toasted hazelnuts and serve.
- This recipe is a Community Pick!
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