Apple puree – for the sweet tooth

Friday afternoon one of my colleagues walked past me with a small bag of very tired looking apples. She was going to put them in the food recycling bin but I asked if I could have them – I had a vision of a bowl of Greek yoghurt with apple puree in my head:

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Ingredients

6 apples, peeled and cored
50ml water
1 tsp cinnamon powder
½ cinnamon stick
1 tbsp sukrin gold

Cut the apples into small pieces and place in a pan with the other ingredients. Cover with a lid. When it comes to the boil put the timer on for 5 mins and leave to simmer.

Give it a good stir and the apples should start to dissolve. Remove the lid, continue to stir and cook until the apples turns into a thick puree.

Take the pan off the heat and leave to cool. Spoon into a bowl and refrigerate for up to 1 week.

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