2 cooking apples, peeled and sliced
2 tbsp. brown sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla
Brown sugar
1 tbsp. water
1/4 tsp. grated lemon peel
2 tbsp. currant jelly
4 tbsp. vanilla yogurt

Put apple slices into a saucepan. Over the top, sprinkle water, brown sugar, grated lemon peel and cinnamon. Cover and simmer for 10 minutes. Add currant jelly and simmer 5 minutes more or until apples are tender. Stir in vanilla. Cool and chill.

When ready to serve, put 1 tbsp. vanilla yogurt in bottom of each sherbet glass, add the apple mixture and top each with 1 tbsp. vanilla yogurt. Garnish with a sprinkling of brown sugar. Makes 2 servings.