- 4 large baking apples (approximately 9 ounces each)
- 2 tablespoons sweetened dried cranberries
- 2 tablespoons raisins
- 3/4 cup unsweetened apple juice
- 1/2 teaspoon allspice
Preheat oven to 375°F. Remove the core of each apple, leaving 1/2 inch flesh at bottom. Place cored apples in an 8″ x 8″ baking dish. Fill each apple with 1/2 tablespoon cranberries and 1/2 tablespoon raisins. Fill apples half full of apple juice and pour remaining juice around them in the pan. Sprinkle apples evenly with allspice. Cover and bake for 45 minutes, or until tender when pierced with a fork. Spoon remaining baking juices over the apples and serve hot or chilled.
Yield: 4 apples. Serving size: 1/2 apple.
Nutrition Facts Per Serving:
Calories: 96, Carbohydrates: 24 g, Protein: 0 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 0 g, Fiber: 4 g
Exchanges per serving: 1 1/2 fruit. Carbohydrate choices: 1 1/2.
This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.