Apple nachos with peanut butter caramel sauce

Ingredients

• 125 mL (½ cup) creamy peanut butter or non-nut alternative
• 60 mL (¼ cup) maple syrup or birch syrup
• 60 mL (¼ cup) water
• 2 mL (½ tsp) vanilla
• 1 mL (¼ tsp) salt (optional)

Apple nachos:

• 2 medium apples, cored and thinly sliced
• 125 mL (½ cup) lower fat plain Greek yogurt
• 60 mL (¼ cup) peanut butter caramel sauce
• 30 mL (2 tbsp) sunflower seeds (optional)
• 1 mL (¼ tsp) cinnamon (optional)

Directions

1. Prepare the peanut butter caramel sauce: In a small saucepan, combine all of the ingredients and turn the heat to medium. As the ingredients warm, whisk well until the mixture becomes smooth.
2. Bring the sauce to a boil, reduce heat and whisk continuously for about 1 minute or until it starts to thicken.
3. Remove sauce from heat. Set aside.
4. Prepare the nachos: On a medium-sized plate, lay your apple slices in a single layer around the outside edges of the plate. Layer another small layer on top, over the inside edges, continue until all apple slices are used.
5. Place Greek yogurt in the center of apple slices, for dipping.
6. Drizzle 60 mL (¼ cup) of peanut butter caramel sauce over apple slices.
7. Optional: Top with sunflower seeds, sprinkle with cinnamon, and enjoy!
8. In an airtight container or mason jar, pour remaining peanut butter caramel sauce and store in the refrigerator for 3 to 4 days.

Recipe contributed by the Public Health Agency of Canada, Nutrition North Canada – Nutrition Education Initiatives

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