Raisin Walnut Baked Apples
|Baking apples||2 1⁄4 Pound (Such As Rome)|
|Dark raisins||2⁄3 Cup (10.67 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Squeezed lemon juice||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Plain low fat yogurt||1⁄2 Cup (8 tbs)|
1. Preheat the oven to 350°.
2. Core each apple from the stem end without cutting through the bottom and hollow out a good-size cavity for the filling. Pare a 1-inch strip of peel from the circumference of each apple to prevent splitting during baking; set aside.
3. In a small bowl stir together the raisins, walnuts, sugar, 1 tablespoon of the lemon juice and the cinnamon. Divide the filling among the apples, then place them in an 8-inch square baking pan. Pour 3 cups of hot tap water into the pan and bake the apples 1 hour, or until they are very tender; remove them from the oven and set aside to cool slightly.
4. Meanwhile, in another small bowl stir together the yogurt and remaining lemon juice.