CARAMELIZED APPLE VERRINES

MAKES 6 SERVINGS HANDS-ON TIME 40 MINUTES TOTAL TIME 3 HOURS

Salted Caramel Ganache

300 g white chocolate (about 10 oz), chopped

1 cup 35% whipping cream

½ cup granulated sugar

1 tsp fleur de sel

1 cup fat-free Greek yogurt

Caramelized Apples

¼ cup salted butter

½ cup brown sugar

3 Cortland apples, cut into

1-inch pieces

Brown Sugar Crumble

¼ cup spelt flour

2 tbsp buckwheat flour

2 tbsp rolled oats

2 tbsp brown sugar

2 tbsp cold salted butter, cubed

Salted Caramel Ganache Place chocolate in heatproof bowl; set aside. In small saucepan, heat cream over low heat; keep warm. In separate saucepan, combine sugar and ¼ cup water; cook over medium heat, stirring, until candy thermometer reads 300°F or until sugar starts to brown, about 6 minutes. Reduce heat to very low; pour in warm cream in thin stream, stirring constantly. Add fleur de sel; cook, stirring, until smooth, about 1 minute.

Carefully whisk hot caramel into chocolate in bowl until mixture is smooth. Stir in yogurt. Divide ganache among six serving glasses; refrigerate until set, about 2 hours. (Make-ahead: Can be covered and refrigerated for up to 2 days.) Caramelized Apples Meanwhile, in large skillet, heat butter and brown

sugar over medium heat, stirring until butter is melted and sugar is dissolved. Add apples; cook, stirring often, until golden, about 10 minutes. Remove skillet from heat; let cool. Divide apples among glasses.

Brown Sugar Crumble Preheat oven to 350°F. Line baking sheet with parchment paper. In large bowl, combine spelt and buckwheat flours, oats and brown sugar. Mix in butter using fingers until mixture resembles coarse bread crumbs. Spread onto prepared baking sheet; bake, stirring halfway through, until golden, about 10 minutes. Let cool completely. Sprinkle evenly over each verrine. Serve.

PER SERVING about 755 cal, 9 g pro, 42 g total fat (17 g sat. fat), 86 g carb (2 g dietary fibre, 78 g sugar), 45 mg chol, 340 mg sodium, 1 mg iron.