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Fruit Baked Apples

Source of Recipe

Diabetic Cooking Magazine - 2002
Fruit Baked Apples

Exchanges
WW Points
Makes 8 servings

1/2 c. granular Splenda
1 tablespoon cornstarch
Pinch ground cinnamon
Pinch ground nutmeg
2 cups apple cider or juice
1 package (6 ounces) dried mixed fruit, chopped
1 tablespoon stick margarine
8 tart baking apples

Combine Splenda, cornstarch, cinnamon and nutmeg in medium saucepan; stir in cider. Add dried fruit; heat to boiling. Reduce heat and simmer, uncovered, until fruit is tender and cider mixture is reduced to about 1 cup, 10 to 15 minutes. Add margarine and stir until melted.

Remove cores from apples, cutting to but not through bottoms. Peel 1 inch around tops. Place apples in greased baking pan. Fill centers with fruit; spoon remaining cider mixture over apples.

Bake, uncovered, in preheated 350°F oven until fork-tender, about 45 minutes.

One serving equals: Cal.: 176 (Cal from Fat: 10 %)...Total Fat: 2 gm (Saturated Fat: 0.5gm)...Carb: 42 gm... Protein, 1 gm...Cholesterol: 0mg... Sodium; 22mg...Fiber: 4g ++++ Exchanges: 1/2 Fat...1/ 2 Fruit ++++ WWP: 3