Baked apples delicious, either sweet or savory

  • Associated Press
  • Tuesday, December 7, 2004 9:00pm
  • Life

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 for a holiday meal or with a Sunday pork roast.

The sweet version can also stand alone as a light lunch or supper, as dessert, of course, or as a nutritious snack.

Savory baked apples

1teaspoon butter

1/2cup 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

2/3-3/4 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 (1 1/2 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.

Sweet baked apples

4large Granny Smith apples

4ounces light cream cheese

1/2cup dark brown sugar

1/4cup finely chopped dried apricots

2teaspoons cinnamon

2teaspoons 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 (1 1/2 to 2 inches in diameter) while keeping bottom intact.

Mix together cream cheese, sugar, apricots and cinnamon. Gently pack mixture into apples, dividing evenly among apples; place 1/2 teaspoon butter on top of 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 4 servings.

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