| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Fruits/nuts | 4 | Servings | |
INGREDIENTS
| 4 | Apples | |
| 1/3 | c | Brown Sugar, packed |
| 1/4 | c | Raisins |
| 2 | ts | Cinnamon |
| 1/2 | ts | Nutmeg |
| 1/3 | c | Yogurt, low-fat |
| 1/4 | c | Maple Syrup |
INSTRUCTIONS
+----------------------*** MAPLE YOGURT SAUCE ***------------------------- * A large, firm, tart apple is best. Use Ida Red or Northern Spy. A Cortland can be used. However, if you use a McIntosh, you must shorten the cooking time. Core apples and remove top inch of peel. Make a shallow out through skin around centre of each apple to prevent skin from bursting. Place apples upright in baking dish or pie plate. In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Combine the yogurt and maple syrup to make the sauce. Pour over the baked apples. From The Gazette, 91/03/06. Posted to MM-Recipes Digest by "John Weber" <hdbrer@ibm.net> on Apr 10, 98
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