Stuffed with good taste but low in fat, here are two updated versions of the classic favorite baked apple - to prepare as either savory or sweet.
The savory version makes a good light lunch or supper, perhaps with a green salad. It could also be served as a side dish.
The sweet version can also stand alone as a light lunch or supper, and can double as a dessert, of course.
Baked Apples - Sweet Style
4 large Granny Smith apples
1/2 cup shredded low-fat Jarlsberg cheese
1/2 cup dark-brown sugar
1/4 cup finely chopped dried apricots
2 teaspoons cinnamon
2 teaspoons unsalted butter
Low-fat frozen yogurt or fat-free sour cream, optional
Preheat oven to 350 degrees.
Peel apples, starting at the top, 1/4 of the way down sides. Core apples carefully, using an apple corer or small knife, to create a wide top opening (11/2 to 2 inches in diameter) while keeping bottom intact.
Toss together cheese, sugar, apricots and cinnamon. Gently pack mixture into apples, dividing evenly among apples; place 1/2 teaspoon butter on top of cheese mixture in each apple.
Place apples in an 8-inch-square baking pan. Pour water into pan about 1/4 inch deep. Cover tightly with aluminum foil. Bake 45 minutes.
If desired, serve with low-fat frozen yogurt or fat-free sour cream.
Makes four servings.
Nutrition information per serving: 279 calories, 10mg cholesterol, 4.3g fat, 59g carbohydrates, 5g protein.
Source: Recipes developed for AP by Jarlsberg Norwegian Cheese.
Baked Apples - Savory Style
1 teaspoon butter
1/2 cup finely chopped onion
1/2 cup finely chopped ham
1/4 cup diced celery
4 large Granny Smith apples
2 tablespoons minced dried cranberries
1/4 teaspoon sage
1/4 teaspoon thyme
1/2 cup shredded Jarlsberg or low-fat Jarlsberg cheese
2/3 to 3/4 cup fat-free chicken broth
Melt butter in small saucepan over medium heat. Saute onion, ham and celery until onion and celery are browned. While mixture is cooking, preheat oven to 350 degrees.
Peel apples, starting at the top, 1/4 of the way down sides. Core apples carefully, using an apple corer or small knife, to create a wide top opening (11/2 to 2 inches in diameter) while keeping bottom intact.
Remove onion mixture from heat and place in small bowl. Add cranberries, sage, thyme and cheese, tossing mixture to combine well. Add chicken broth until mixture is moistened. Fill apples with mixture, dividing evenly, and set in 8-inch-square deep baking pan. Pour water into pan, about 1/4-inch deep. Cover tightly with aluminum foil and bake 45 minutes.
Makes 4 servings.
Nutrition information per serving, based on use of Jarlsberg low-fat cheese: 201 calories, 18mg cholesterol, 5.2g fat, 32g carbohydrates, 9g protein.
