Baked Stuffed Apples
Makes 4 baked apples
This recipe is equally tasty made with McIntosh apples, which are quick to cook, or other varieties such as Golden Delicious or Granny Smith, which may take longer.
4 medium apples
1/4 cup (60 mL) tahini
1/4 cup (60 mL) raisins
2 teaspoons (10 mL) lemon juice
1/2 teaspoon (2 mL) grated lemon peel
2 teaspoons (10 mL) sweetener
1/4 teaspoon (1 mL) cinnamon
Preheat the oven to 300°F (150°C).
Remove the apple stems by piercing the top of each apple, holding a paring knife at a 45-degree angle to the stem. Rotate the knife around the top to produce small cone-shaped tops. Set tops aside. Using a melon baller or teaspoon, remove the core from each apple, being careful not to pierce the bottom of the apples, otherwise the stuffing will leak out as the apple bakes. In a small bowl, stir together tahini, raisins, lemon juice, lemon peel, sweetener, and cinnamon. Fill the apple cavities almost to the top with the raisin mixture. Replace apple tops. Set apples on a baking tray or casserole dish, and bake for 15 minutes or until apples are soft when pierced with toothpick.
Per apple: calories: 151, protein: 3 g, fat: 8 g, carbohydrate: 19 g (3 g from sugar), dietary fibre: 2 g, calcium: 33 mg, iron: 1 mg, magnesium: 20 mg, phosphorus: 135 mg, potassium: 199 mg, sodium: 7 mg, zinc: 1 mg, thiamin: 0.3 mg, riboflavin: 0 mg, niacin: 1 mg, vitamin B 6: 0.1 mg, folate: 17 mcg, pantothenic acid: 0 mg, vitamin B 12: 0 mcg, vitamin A: 31 mcg, vitamin C: 4 mg, vitamin E: 0.4 mg, omega-6 fatty acids: 3 g, omega-3 fatty acids: 0.1 g
Percentage of calories from protein 8%, fat 45%, carbohydrate 47%