Dutch Apple Pie Parfait

Silk-Soy based Vanilla Yogurt
Sola Soy Granola (vanilla almond flavor)
Cinnamon Maple Apple Pie Filling, chilled (recipe below)

Cinnamon Maple Apple Pie Filling

4 large honey crisp apples, peeled, cored and cut into ½-inch pieces
3 tablespoons margarine
¼ cup maple syrup
1 teaspoon apple pie spice
2 teaspoons cinnamon
1 tablespoon lemon juice
¼ teaspoon kosher salt
¼ cup water*
1 ½ tablespoons Ultra Gel*

*1 tablespoon cornstarch can be substituted for the Ultra Gel.  Dissolve with the ¼ cup water listed in the ingredients and add to the apple mixture as directed.

In a heavy non-reactive Dutch oven or saucepan, over medium heat, melt the margarine.  Add maple syrup, spices, lemon juice, salt and water; stir in the apples. Cook for about 6 minutes until apples are tender and crisp. Add the Ultra Gel a little at time, stirring in quickly. Cook for another minute or so as the juices thicken and the apples are cooked mostly through. Cool before storing in the refrigerator.  This makes about 4 cups.  If you are making more than you need to use initially you can freeze the rest.

Heart Healthy Kansas State Fair Recipe Contest
Dessert Division- First Place
Submitted by Denise Pounds, Hutchinson