Yield: 4 Servings
|⅓ cup||Brown Sugar, packed|
|1 teaspoon||Maple Syrup|
|⅓ cup||Yogurt, low-fat|
|¼ cup||Maple Syrup|
* 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@... (Judy E Ryder) on Mar 03, 1998