Walnut & Cinnamon Baked Apples
October 19, 2014
"From Australian Better Homes and Gardens Diabetic Living issue 10 2007. NUTRITION INFO - per serving (with sugar) 721kj, total fat 7.1g (sat. fat 0.5g), cholesterol 1.8mg, sodium 32mg, carbs 22g, fibre 2.2g, protein 4.2g carb. exchange 1.5, GI est. Low. per serving (with sugar sub.) 636kj, total fat 7.1g (sat. fat 0.5g), cholestrol 1.8mg, sodium 32mg, carbs 17g, fibre 2.2g, protein 4.2g, carb. exchange 1, GI est. Low."
- Serving Size: 1 (229.9 g)
- Calories 181.5
- Total Fat - 5 g
- Saturated Fat - 0.4 g
- Cholesterol - 2.3 mg
- Sodium - 16.5 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 3.2 g
- Sugars - 24.7 g
- Protein - 7 g
- Calcium - 72.7 mg
- Iron - 0.5 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.1 mg
Preheat oven to 170 degree celsius.
Using an apple corer or small sharp knife remove only the core from the apples (keeping the apple whole). Cut out a little extra apple until you form a 2cm wide hole.
Using a sharp knife, score the apples all the way around the middle in a circular motion.
Place the apples in an ovenproof dish, just large enough to hold them.
In a small bowl, combine the walnuts, currants, sugar (or substitute), cinnamon and orange zest; add 1 tablespoon of the orange juice and stir to combine.
Evenly divide the filling between the apple holes, then spoon the remaining juice over the apples.
Cover the dish with baking paper, then cover with foil.
Cook for 30 - 40 minutes, or until the apples a very tender.
Remove and discard foil and baking paper.
Serve warm with the diet vanilla yoghurt.
Tips & Variations
No special items needed.