It’s Fall, which means the weather here is starting to get marginally cooler. The other day it was only 88 degrees at 3 p.m., which seemed rather comfortable compared to our usual 93 degrees. Not time to break out the jeans and boots, but at least we aren’t quite so sweaty all the time. To celebrate, I decided to make an apple pie. But, it’s still pretty hot, so no baking allowed.
Apple pie smoothie time. Actually, with the vanilla yogurt, it’s more like apple pie a-la-mode. Yum.
I used the last couple of apples from our trip to Trader Joe’s that I told you about. They were Ginger Gold, so not as tart as I would usually use in an apple pie. But, since I wasn’t actually cooking them, which mellows the tartness of Granny Smiths, I think that was a smart change.
I added wheat germ for the “crust.” Wheat germ is an easy way to add protein and B vitamins to meals like smoothies, so you’ll find I do it a lot. Of course, wheat germ is made from wheat, so gluten, which is a no-no for some people. If you want it to be gluten free, leave the wheat germ out. It’ll still taste great, like a crust-less apple pie. And we all know the filling is the best part anyway.
Honestly, I’m not much for yogurt as a snack. My husband and boys all love it, but I usually don’t reach for it. I do really like the Cabot Vanilla Bean Greek yogurt that I used in this recipe. It has a strong vanilla flavor, and is not chalky like some Greek yogurts. It’s my favorite for smoothies and even a quick breakfast with fresh fruit added.
This is the easiest “apple pie” I’ve made in quite a while. It’s delicious and definitely going to reappear in our house on a regular basis. I hope you like it!
- 2 small or 1 large apple
- ¾ cup vanilla Greek yogurt
- ¼ tsp nutmeg
- ½ tsp cinnamon
- 1 tbls wheat germ
- ½ cup ice cubes
- Cut and core apples, peel if desired (I didn't)
- Put all ingredients in blender and blend until smooth and drinkable.