Apple Pie Parfaits

These scrumptious dessert cups are layered with apple pie flavors, with apples simmered until tender and aromatic with maple syrup, cinnamon and a touch of lemon juice, then piled over graham cracker crumbs and topped with a lovely, gently tangy blend of vanilla-spiked whipped cream and Greek yogurt. It’s a better-for-you treat.

Makes 4 to 5 servings

4 medium apples (11⁄2 pounds /700 grams total), such as Granny Smith, Golden Delicious or Grimes Golden apple, Honeycrisp, Pink Lady, Braeburn or a mix, unpeeled, cored and sliced into 1⁄4-inch thick slices

1⁄4 cup (60 milliliters) maple syrup 2 tablespoons water

1 tablespoon fresh lemon juice

1⁄2 teaspoon ground cinnamon Pinch table or fine sea salt

3 sheets (1 1⁄2 ounces/43 grams) graham crackers

1⁄4 cup (60 milliliters) very cold heavy cream

2 teaspoons confectioners’ sugar

1⁄4 teaspoon vanilla extract 3 tablespoons plain Greek yogurt (nonfat, low-fat or whole)

In a large, deep skillet, combine the apple slices, maple syrup, water and lemon juice. Sprinkle with the cinnamon and salt, and set the skillet over medium-high heat. Cook, stirring occasionally, until the apples soften but still retain their shape, and most of the liquid has evaporated, 7 to 8 minutes. Remove from the heat and let cool completely.

While the apples are cooking, place the graham crackers into a ziptop bag and, using a rolling pin or mallet, crush them into a fine crumb. You should wind up with about 1⁄2 cup of crumbs.

In a large bowl, combine the cream, confectioners’ sugar and vanilla and, using a hand mixer, whip until stiff peaks form. Using a flexible spatula, fold in the yogurt until well combined.

Distribute the graham cracker crumbs on the bottom of 4 or 5 (8-ounce/240-milliliter) jars or glasses, reserving 1 tablespoon of the crumbs for garnish. Add the apple mixture, then top each with a dollop of the whipped cream, finish with a sprinkle of the reserved graham cracker crumbs and serve.

Storage note: Leftover parfaits can be covered and refrigerated for up to 3 days.

Per serving (using whole fat Greek yogurt), based on 5 servings: 211 calories, 6 g total fat, 3 g saturated fat, 18 g cholesterol, 128 mg sodium, 38 g carbohydrates, 4 g dietary fiber, 27 g sugar, 2 g protein