This is a light, nourishing dessert of apple puree and nuts in cream. If you like you can substitute plain yogurt for the cream to make the dessert even more nutritious.
2 lb. green cooking apples, peeled, cored and sliced
1 teaspoon ground cinnamon
2 tablespoons sugar grated rind and juice of small lemon
2 oz. mixed nuts, chopped
5 fl. oz. double cream , stiffly whipped
1 teaspoon grated nutmeg
In a medium-sized saucepan, combine the apples, cinnamon, cloves and sugar. Set the pan over moderate heat and cook, stirring occasionally, for 10 to 15 minutes or until the apples are soft. Remove the pan from the heat. Remove and discard the cloves.
Using a wooden spoon rub the apples through a strainer into a medium-sized mixing bowl. Alternatively, place the apples in an electric blender and blend until smooth.
Stir in the lemon rind and juice and the nuts and fold in the whipped cream. Spoon the mixture into individual serving glasses. Sprinkle over the nutmeg and place the glasses in the refrigerator to chill for 1 hour before serving.