Apple and Cinnamon Compote with Vanilla Cream

Apple and Cinnamon Compote with Vanilla Cream

Cooking with Clear Whey Protein? Yes, you can! We reveal how, and afterwards you'll enjoy a wintery apple and cinnamon compote with creamy vanilla cream, which tastes like pure indulgence – and remains high in protein and low in calories! 🍎🍮 Further down in the blog post you will find the recipe and the crucial steps for cooking with More Clear. Try your new winter fave now! Get cooking! 👩‍🍳

Content
1. Ingredients 2. Preparation 3. Nutritional Values

1. Ingredients (for 2 servings)

For the fruit layer:

  1. 2 apples

  2. 2 scoops of Chunky Flavour*, e.g., White Choc Cinnamon Bun

  3. 300 ml water

  4. 2 tbsp cornstarch

  5. 30 g More Clear, e.g., Baked Apple


For the vanilla cream:

  1. 25 g More Protein, e.g., Vanilla Speculoos**, Cream or Vanilla Ice Cream

  2. 1 scoop Chunky Flavour, e.g., Vanilla Perfection or Morezipan White Chocolate

  3. 50 g Skyr

  4. 50 ml milk, e.g., unsweetened almond milk

  5. 50 ml light cream


For the topping:

  1. Moremelade Apple Cinnamon** (alternatively: apple sauce)

  2. More Spices Speculoos**

2. Preparation

Fruit layer:

  1. Wash the apples, core them, and cut them into small pieces. Then cook them with Chunky Flavour & 200 ml water over medium heat for about 10 minutes.

  2. Mix the cornstarch with a little water until smooth (follow package instructions) and use it to thicken the cooked apples.

  3. Now for the most important step: Prepare the More Clear in a shaker with 100 ml water, add it to the slightly cooled apple compote, and mix well.

  4. Pour the apple compote into two glasses and chill.


Vanilla cream:

  1. Mix all ingredients for the cream until creamy.


Finishing:

  1. Once the apple compote has cooled, top it with the cream and garnish with the Moremelade (or apple sauce).


Shop ingredients now!

3. Nutritional Value Comparison

* The concern that sucralose contained in Chunky Flavour could become harmful when heated is based on laboratory conditions at 120°C. However, in a real kitchen, food rarely reaches such high internal temperatures, so sucralose can be safely used for baking and cooking. You can read more about this here.
** Try it before the launch: In your More Advent Calendar.