Amazing Baked Apples with Vanilla Honey Yogurt
Author: Meals Matter; Clean Eating Magazine Jan/Feb 2010
Recipe type: Desserts
This takes the “traditional” baked apple to a new level of yummy with the addition of dried fruit and nuts and sweet yogurt topping.
- 1 medium lemon
- 4 large, firm apples, cored and hollowed, leaving bottoms intact (Best picks: Macintosh, Empire, or Ida Red)
- 2 tablespoons unsalted roasted almond butter (or any unsalted natural nut butter of your choice)
- 1 tablespoons unsweetened dried apricots, chopped
- 1 tablespoons dried, pitted prunes, chopped
- 1 tablespoons unsweetened raisins
- 2 tablespoons toasted shaved hazelnuts, divided
- 4 teaspoons raw organic honey, divided
- ⅛ teaspoon cinnamon, ground
- 1 cup low-fat plain yogurt
- ½ teaspoon pure vanilla extract
- Preheat oven to 375F.
- Juice lemon, set juice aside
- Rub lemon flesh over outside of each apple. Drizzle about ⅛ tsp lemon juice inside cavity of each apple, reserving remaining juice.
- In a bowl, combine almond butter, apricots, prunes, raisins, hazelnuts (reserving 1 teaspoon for garnish), 2 teaspoons honey and cinnamon.
- Stuff each cavity with filling, dividing evenly among 4 apples. Press stuffing down firmly and place apples, cavity-side-up, in a shallow baking dish.
- Mix together remaining lemon juice and ¼ cup water and pour around apples.
- Place dish in oven for 40 to 45 minutes or until firm but tender.
- PREPARATION VANILLA-HONEY YOGURT
- Place yogurt in a wire strainer lined with paper towel and set strainer over a bowl and let sit in refrigerator for no less than 1 hour, or until thick.
- Place thickened yogurt in a bowl and stir in vanilla and honey.
- Spoon 1 tablespoon yogurt over each warm baked apple and sprinkle with remaining hazelnuts.
Calories: 188 Fat: 9.5g Saturated fat: 1g Carbohydrates: 25.5g Sodium: 12mg Fiber: 4g Protein: 3.5