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I serve this in a rectangular-shaped Lucite dish because I love seeing the layers of ladyfingers, apples and cream. It’s simple to prepare and looks like much more work than it actually is, as the store-bought ladyfingers turn into a cake-like layer. You may need more or less fingers, depending on the size of your dish…but stick to using something that’s either rectangular or square in shape so the ladyfingers can lie neatly in a row, resulting in a prettier dessert.
4 apples, peeled and very thinly sliced
1/3 cup sugar
2 tablespoons Heaven & Earth Lemon Juice
8 ounces non-dairy whipped topping, such as Kineret
1 (8-ounce) container parve cream cheese
1/4 cup Gefen Maple Syrup or honey
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
24 ladyfingers
Prepare the apples: In a sauté pan over medium heat, combine apples, sugar, and lemon juice. Cook, stirring occasionally, until fruit is soft and golden, about 20 minutes. Set aside.
Prepare the cream: In the bowl of an electric mixer, whip whipped topping until stiff. Add cream cheese, maple syrup, cinnamon and vanilla and mix to combine.
Assemble: Layer ladyfingers in a single layer in your serving dish. Spoon the liquid from the apples over the ladyfingers to saturate them. If you don’t have any liquid left, whisk together a few tablespoons of hot water, honey and a pinch of cinnamon and spoon that over the ladyfingers. Layer cooled apples over ladyfingers. Layer cream over cooled apples and sprinkle with cinnamon. Refrigerate overnight or keep refrigerated until ready to serve. This can be prepared up to a week ahead and kept refrigerated, but it must be prepared at least the night before so the ladyfingers have a chance to soften.
Photo by Chana Rivky Klein
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