Serve these either warm, at room temperature or chilled. If you like, add a dollop of plain fat-free yogurt.
Makes 4 servings
⅓ cup dried cherries, coarsely chopped
⅓ cup walnuts, coarsely chopped
2 tablespoons brown sugar
1 tablespoon fresh lemon juice
4 Granny Smith apples
½ cup apple cider or apple juice
¼ teaspoon cinnamon
1. Preheat the oven to 350°F. In a small bowl, stir together the cherries, walnuts, brown sugar and lemon juice.
2. With an apple corer or a vegetable peeler, core the apples from the stem end, stopping about ½ 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.
3. 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.
4. Bake for 25 minutes, or until the apples are tender but not falling apart. To serve, spoon the pan juices over the apples.
Nutrition per serving: 188 calories, 5.4g total fat (0.5g saturated), 0mg cholesterol, 4g dietary fiber, 35g carbohydrate, 2g protein, 8mg sodium.
Good source of: fiber.
From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.