There were many standouts in our lunch club repertoire, one of which was the simplest of all. It was a recipe that came from Cooking Light magazine that combined grapes, yogurt, pecans and cinnamon. It was addictively good and I have adapted it many times over since then. My version uses a nice, crisp Australian Pink Lady apple as well as the tartness of dried cranberries and the extra crunch of sunflower seeds. It's important to use a good quality, preferably organic yogurt here.
This recipe makes a few servings but the quantities can be easily multiplied and would make a nice addition to a brunch menu. It comes together quick and is just plain delicious.
- 1 large apple, cubed
- 1/3 cup dried cranberries
- 1/4 cup pecans, toasted and chopped
- 1 tablespoon raw sunflower seeds
- 3/4 cup vanilla yogurt
- 1/2 teaspoon cinnamon