| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
4 |
Servings |
INGREDIENTS
| 4 |
|
Apples * |
| 1/3 |
c |
Brown Sugar, packed |
| 1/4 |
c |
Raisins |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 |
ts |
Maple Syrup |
| 1/3 |
c |
Yogurt, low-fat |
| 1/4 |
c |
Maple Syrup |
INSTRUCTIONS
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, nutmeg and syrup. 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.
SAUCE: Combine the yogurt and maple syrup to make the sauce. Pour over the
baked apples.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Mar 03,
1998
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