This recipe has HALF of the sugar content that similar recipes call for. Why do we need so much added sugar when apples are naturally sweet? This recipe has surely passed the taste testing, and I will definitely be making this again. I know you will enjoy this one!
- 4 small apples (I used red delicious; any baking apple should work fine)
- 1 tsp. Cinnamon + extra for sprinkling
- 1 Tbsp. brown sugar
- 3 Tbsp. melted butter
- 1 1/2 packages of cream cheese (I used low-fat cream cheese for this recipe)
- 1/2 tsp. pure vanilla extract
- 1/4 cup powdered sugar
- Graham cracker crumbs, optional.
- Pre-heat the oven to 400 degrees.
- Use a knife to cut the top portion off of each apple, and discard the apple tops. Then, use a spoon to scoop out the core of each apple, hollowing each apple. Discard all of the apple cores. Set apples aside on a medium baking sheet.
*Lay a sheet of parchment paper over the baking sheet for easier clean-up*
- In a small bowl, combine the melted butter, brown sugar, and the tsp. of cinnamon. Brush this mixture into each of the hollowed apples, making sure to brush the rim of the apple as well.
- Bake the apples for about 20 minutes. Proceed to step 5 while you are waiting for the apples to bake.
- In a medium sized bowl, combine the cream cheese, vanilla, and powdered sugar. Mix together using a spatula, until you achieve a creamy texture. Set aside until the baked apples are ready from step 4.
- Carefully take the baking sheet out of the oven, taking care not to tip any of the apples over.
*Keep the oven pre-heated, you will need it again*
- Using a spatula, evenly spread the cream cheese mixture into each hollowed apple. *Sprinkle some additional cinnamon & graham cracker crumbs over the tops of the apples to garnish, if desired.*
- Place the apples back into the oven for about 10 minutes. After 10 minutes, carefully take the baking sheet out of the oven. Let the apples cool for about 20 minutes.
- Transfer the apples into the fridge for 4-6 hours, or until chilled. After the apples have been chilled, cut each apple in half. Store apples in the refrigerator, in a sealed container, cream-cheese side up.
Nutrition Facts per 1/2 apple serving: (Yields 8 servings)
Total Fat: 13 g
Saturated Fat: 9 g
Monounsaturated Fat: 0 g
Polyunsaturated Fat: 0 g
Trans fat: 0 g
Sodium: 215 mg
Potassium: 58 mg
Total Carbohydrates: 14 g
Dietary Fiber: 2 g
Sugar: 13 g
Protein: 3 g
Vitamin A: 6% DV
Vitamin C: 10% DV
Calcium: 4% DV
Iron: 1% DV