Very Healthy Near Instant Baked Apple With Creamy Nonfat Yogurt Recipes

Steps:

• Wash and dry a large apple - any variety.
• Cut in half.
• Remove core and stalk section from each half.
• Place in a microwaveable bowl.
• Sprinkle apples liberally with cinnamon.
• Sprinkle apples with ground cloves - cloves are very strong-flavoured so be careful not to go too heavy!
• Spoon half a teaspoon or so of nonfat natural (plain) yogurt onto each half, mixing it across the surface of each half so the top area is well covered in the spicy yoghurt.
• Cook in microwave on full power until apple is nicely soft for about 2 minutes (microwaves vary - maybe more or less depending on your machine).
• Sprinkle half a large half-teaspoon of granulated sweetener over the baked apples.
• Place a generous teaspoonful of nonfat Greek-Style (strained & stirred) natural (plain) yogurt onto each half.
• Sprinkle a generous half teaspoonful of granulated sweetener directly onto each blob of Greek-style yogurt and mix it into it a bit with the back of the spoon.
• SERVE.
• NOTES:.
• I make my own batches of natural non-fat yoghurt (here in the UK, natural yoghurt = USA plain yogurt). Sometimes I strain and stir part of a batch so I have a choice between normal thickness yoghurt and what we in the UK call "Greek-style" which is strained and stirred extra-thick, for different uses. I suggest two types here because the runnier sort smoothes over things more easily when appropriate. If you only keep one type then use whatever you have - it will be just fine :).
• Here's a handy tip for fresh ground clove -- I keep two sets of grinders/mills in use. In one mill I grind my peppercorns, another one I use for Fenugreek (mehti), in another I grind all-spice and lastly I grind whole cloves in the remaining one. I'm sure there are other spices that would work just as well in spare/extra mills but that does me for now! (I don't use salt, ever. I slum it and use Lo-Salt in small quantities if I absolutely must!).

Steps:

• A large, firm, tart apple is best.
• Use Ida Red or Northern Spy.
• A Cortland can be used.
• However, if you use a McIntosh, you must shorten the cooking time.
• Core apples and remove top inch of peel.
• Make a shallow out through skin around centre of each apple to prevent skin from bursting.
• Place apples upright in baking dish or pie plate.
• In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg.
• Spoon into centres of each apple.
• Add water to cover bottom of dish.
• Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick.
• Combine the yogurt and maple syrup to make the sauce.
• Pour over the baked apples.

Steps:

• Preheat the oven to 350°F.
• Core the apples carefully with a small sharp knife, and place them in a baking pan.
• Combine the brown sugar and cinnamon and optional walnuts in a small bowl and stir together. Divide the mixture among the hollows of each apple.
• Fill the baking pan with about 1/2 inch of water. Cover with foil and bake until the apples are tender, about 45 minutes. Allow the apples to cool until just warm, fill the hollows with a little yogurt, and serve.
• Calories: 146
• Total Fat: 0g
• Protein: 2g
• Carbohydrate: 32g
• Cholesterol: 2mg
• Sodium: 30mg