- 2 Granny Smith apples
- 1/2 Cup California raisins
- 2 Tablespoons red cinnamon candies
- 1/3 Cup apple juice
- 1/3 Cup caramel sauce
- 1 Tablespoon maple syrup
- 1 Cup frozen low-fat vanilla yogurt
- Chopped toasted walnuts; for garnish
Preheat oven to 350°F.
Cut apples in half and remove core with a melon baller. Arrange apple halves cut side up in a 2-quart non-reactive baking dish. In a medium bowl, combine raisins and cinnamon candies. Spoon mixture into center of each apple half. Pour apple juice into baking dish. Bake, uncovered, at 350°F for 50 to 55 minutes, basting occasionally, until apples are tender.
Meanwhile, in a small bowl, combine caramel sauce and maple syrup; set aside. To serve, arrange one half apple in each of 4 dessert dishes and top with a scoop of yogurt. Drizzle with caramel sauce and sprinkle with walnuts.