Apple Confit

1. Peel the apples and slice 1/4 inch thick. (You should have about 9 cups.) Place the apples in a 4-quart or larger slow cooker. Add sugar and cinnamon to taste, and toss to coat well.
2. Cover and cook until the apples are very tender and almost translucent, but not pureed, 2 to 2-1/2 hours on high or 4 to 4-1/2 hours on low. Stir in vanilla. Transfer to a bowl and let cool slightly. Cover and refrigerate until chilled.

Tips

To Make Ahead: Cover and refrigerate for up to 4 days.

Per serving: 98 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 26 g carbohydrates; 0 g protein; 4 g fiber; 2 mg sodium; 168 mg potassium

Nutrition Bonus: Fiber (16% daily value).

Exchanges: 1 1/2 fruit

Contributed by: EatingWell.com

Sturdy apples are flavored with cinnamon and vanilla in this slow cooker apple compote. Top with low-fat vanilla ice cream and a sprinkling of toasted walnuts for dessert.