Serve these either warm, at room temperature, or chilled. If you like, serve with a dollop of plain fat-free yogurt.
1/3 cup dried cherries, coarsely chopped
1/3 cup walnuts, coarsely chopped
2 tablespoons brown sugar
1 tablespoon fresh lemon juice
4 Granny Smith apples
1/2 cup apple cider or apple juice
1/4 teaspoon cinnamon
- Preheat the oven to 350°F. In a small bowl, stir together the cherries, walnuts, brown sugar, and lemon juice.
- With an apple corer or a vegetable peeler, core the apples from the stem end, stopping about 1/2 inch from the bottom of the apple. Core out the hollow until it’s about the width of a quarter. Fill the hollow with the cherry mixture.
- In a baking pan just large enough to hold the apples snugly, stir together the apple cider and cinnamon. Place the apples, open-side up, in the apple juice mixture. Cover the apples with foil.
- Bake for 25 minutes, or until the apples are tender but not falling apart. To serve, spoon the pan juices over the apples.
Makes 4 servings.
Per serving: 188 calories, 5.4g total fat (0.5g saturated), 0mg cholesterol, 4g dietary fiber, 35g carbohydrate, 2g protein, 8mg sodium.