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Name: Baked Apples
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/4 c Currants or raisins; 4 lg Tart apples; cored; 1/4 c Fresh Lemon Juice; 1/4 c Chopped walnuts or pecans;; 1/4 c Maple syrup; Ground nutmeg; Or Rome); (such as Gravenstein; Granny; 1/4 c Brown sugar -; (packed); 1/4 ts Ground cinnamon -; (about)

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INGREDIENTS

1/4 c Currants or raisins
4 lg Tart apples; cored
1/4 c Fresh Lemon Juice
1/4 c Chopped walnuts or pecans;
1/4 c Maple syrup
Ground nutmeg
Or Rome)
(such as Gravenstein; Granny
1/4 c Brown sugar -; (packed)
1/4 ts Ground cinnamon -; (about)

Servings

INSTRUCTIONS

Preheat the oven to 350 degrees. Place apples in an 8-inch glass baking pan. In a small bowl, combine lemon juice, brown sugar, nuts and currants. Mix well. Divide into 4 parts; stuff into the cored apples. If you have extra, just sprinkle the remaining filling on top. Pour the syrup over the apples. Dust the apples with cinnamon and a smaller amount of nutmeg. Bake in the oven, uncovered, for 1 hour. Yields 4 servings. Testers note: Light and delicious end to any meal. If the apples you choose are more medium than large in size, you will have more than enough filling for 5 apples. Comments: Hot and homey country apples, baked sweet and luscious, are perfect on a cold weekend morning, writes Lynn Fischer in "Lowfat Cooking for Dummies" (IDG Books Worldwide, 1997). When you core the apples, leave half an inch on the bottom to hold the filling. Serve hot or cold, with fat-free or low-fat yogurt or vanilla ice cream or liquid fat-free nondairy creamer. Recipe Source: St. Louis Post-Dispatch - 10-19-1998 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

NOTES

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Baked Apples

1/4 c Currants or raisins
4 lg Tart apples; cored
1/4 c Fresh Lemon Juice
1/4 c Chopped walnuts or pecans;
1/4 c Maple syrup
 Ground nutmeg
 Or Rome)
 (such as Gravenstein; Granny
1/4 c Brown sugar -; (packed)
1/4 ts Ground cinnamon -; (about)

Preheat the oven to 350 degrees. Place apples in an 8-inch glass  baking pan. In a small bowl, combine lemon juice, brown sugar, nuts  and currants. Mix well. Divide into 4 parts; stuff into the cored  apples. If you have extra, just sprinkle the remaining filling on  top. Pour the syrup over the apples. Dust the apples with cinnamon  and a smaller amount of nutmeg. Bake in the oven, uncovered, for 1  hour. Yields 4 servings.    Testers note: Light and delicious end to any meal. If the apples you  choose are more medium than large in size, you will have more than  enough filling for 5 apples.    Comments: Hot and homey country apples, baked sweet and luscious, are  perfect on a cold weekend morning, writes Lynn Fischer in "Lowfat  Cooking for Dummies" (IDG Books Worldwide, 1997). When you core the  apples, leave half an inch on the bottom to hold the filling. Serve  hot or cold, with fat-free or low-fat yogurt or vanilla ice cream or  liquid fat-free nondairy creamer.    Recipe Source: St. Louis Post-Dispatch - 10-19-1998    Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (35g)
Recipe Makes: 4 servings

Calories: 23
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 57.9mg		2 %
Total Carbohydrate 6.3g		2 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 5.9g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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