Baked Apple with Maple Yogurt Sauce
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
apples
|
|
| ⅓ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
raisins, seedless
|
|
| 2 | teaspoons |
cinnamon
|
|
| ½ | teaspoon |
nutmeg
|
|
| ⅓ | cup |
yogurt, low-fat
|
|
| ¼ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
apples
|
|
| 79 | ml |
brown sugar
packed |
*
|
| 59 | ml |
raisins, seedless
|
|
| 1E+1 | ml |
cinnamon
|
|
| 2.5 | ml |
nutmeg
|
|
| 79 | ml |
yogurt, low-fat
|
|
| 59 | ml |
maple syrup
|
|
Directions
- 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℉ (190℃) 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.
