Cream cheese - 1 package (3-ounce), softened
Camembert cheese - 1 1/3 ounces
Dry white wine - 1 tablespoon
Apples - 4, medium
1) In a bowl, beat both the cheeses and wine with an electric or rotary beater until smooth.
2) Core the apples and scoop out the pulp, leaving about 1/2 inch thick shells.
3) Spoon the cheese mixture into the apple shells and refrigerate for 2 to 3 hours.
4) Slice the Cheese Stuffed Apples into wedges and serve on a platter.