Nutritional Value per Serving:

Calories: 143
Calories from fat: 44
Protein: 2.25 g
Carbohydrates: 21.5 g
Dietary Fiber: 3 g
Fat: 4.7 g
Saturated Fat: 0.5 g
Trans Fat: 0 g
Sodium: 72 mg
Cholesterol: 0 mg

Nutritional Value Per 1 Tbsp / 15 ml Yogurt Cheese Icing:

Calories: 17
Calories from fat: 0.5
Protein: 1.8 g
Carbohydrates: 2.4 g
Dietary Fiber: 0 g
Fat: 0 g
Sodium: 24 mg
Cholesterol: 1 mg

Baked Apples with Walnut-Oat Stuffing

Details

Nothing says holidays like the smell of baked apples, cinnamon and walnuts. This recipe is a lovely combination of them all. Try this wonderful after-dinner treat that warms the body and the soul. Bon Appetit!

Ingredients

• 3 medium apples
• 1 Tbsp / 15 ml pure honey
• 1 Tbsp / 15 ml rolled oats*
• 1 Tbsp / 15 ml Do-It-Yourself Olive Butter Spread (see Savory Ezekiel Bread Stuffing)
• 1 Tbsp / 15 ml Sucanat
• ½ tsp / 2.5 ml best-quality vanilla extract, separated
• ½ tsp / 2.5 ml ground cinnamon
• 4 Tbsp / 60 ml chopped walnuts
• 6 Tbsp / 90 ml yogurt cheese
• 1 Tbsp / 15 ml icing sugar
• Eat-Clean Cooking Spray

* choose uncontaminated oats if you are gluten intolerant

Preparation

1. Preheat oven to 350°F / 177°C and coat a glass baking dish with cooking spray.
2. Combine honey, rolled oats, olive butter spread, Sucanat, ¼ tsp vanilla extract, cinnamon and walnuts in a small bowl. Set aside.
3. Scrub the apples thoroughly and remove each stem.
4. Slice each apple lengthwise down the middle to create 2 halves. Remove the core and hollow out the center to create a space for the walnut-oat stuffing.
5. Place apples into the glass baking dish. Spoon 1 rounded tablespoon of filling into each apple hollow.
6. Cover the dish with foil and bake apples for 45 minutes or until they are tender. Keep an eye on them because you do not want them to be too hard or too mushy.
7. Remove the baking dish from the oven and set it on a wire cooling rack for about 15 minutes.
8. In the meantime, stir icing sugar and remaining vanilla into the yogurt cheese until well combined.
9. Once the apples have cooled, place each one on a plate and top with 1 Tbsp / 15 ml yogurt cheese icing.
10. Garnish with a colorful fruit such as grapes, blueberries or dried cranberries.

Tip

Store yogurt cheese in a closed container for up to a week in the refrigerator. For more ideas on how to use yogurt cheese icing as a low-fat replacement for sour cream, cream cheese and icing, see The Eat-Clean Diet® Cookbook and The Eat-Clean Diet® for Family and Kids.