Ingredients

• 2 cups plain nonfat yogurt
• 5 cups apple cider or juice
• 2 teaspoons unsalted butter
• 1 1/2 pounds tart green apples, peeled, cored, sliced 1/4 inch thick
• 5 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 2 cups water
• 4 whole cloves
• 2 1/2 teaspoons grated orange peel
• 1 cinnamon stick, broken in half
• 4 large pitted dates, quartered

Instructions

1. Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard liquid that drains out.
2. Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin syrup, about 30 minutes. Cool. Stir 3 tablespoons into thickened yogurt. Re-serve remaining syrup.
3. Melt butter in large nonstick skillet over medium-high heat. Add apples, 1 tablespoon sugar and lemon juice; sauté until golden, about 10 minutes. Transfer apples to medium bowl. Add 2 cups water, cloves, orange peel, cinnamon, 1 cup apple cider and 4 tablespoons sugar to same skillet. Boil until reduced to 2/3 cup, about 20 minutes. Strain. Discard solids. Return liquid and apples to skillet; add dates. Simmer 3 minutes. Cool. (Can be made 4 hours ahead. Chill yogurt cheese; store compote at room temperature.)
4. Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup.