Middle Eastern · Dessert
Stuffed Baked Apples with Cardamom Yogurt Filling
A Middle Eastern-leaning take on the baked stuffed apple, cored and filled with a cardamom-and-date spiced yogurt filling thickened with whey protein isolate, then baked until tender and topped with a cool yogurt dollop and crushed pistachio.
$1
15 minsPrep
33 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
260Calories
17.1gProtein
10gFat
29.4gCarbs
22.3gSugar
4.5gFiber
63mgSodium
8mgChol
2.8gSat Fat
355mgPotassium
146mgCalcium
0.8mgIron
0.4mcgVitamin B12
5.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Riesling Wine
local
Turkish Apple Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F). Core the apples from the stem end, widening the cavity slightly with a teaspoon, leaving the base intact so filling doesn't leak.
2
In a small bowl, whisk the whey protein isolate into 90g of strained Greek yogurt until smooth and lump-free, then fold in the chopped walnut, chopped date, ground cardamom and cinnamon.
3
Stand the cored apples in a small baking dish just large enough to hold them upright. Spoon the yogurt-protein filling into each cavity, mounding slightly over the top.
4
Drizzle the honey over the filled apples and pour the water into the base of the dish to stop the skins scorching.
5
Bake uncovered for 30-35 minutes, until the apples are tender when pierced with a knife but still holding their shape, and the filling is set and lightly golden on top.
6
Rest the apples in the dish for 5 minutes, then transfer one to each of two individual dishes.
7
Just before serving, dollop the remaining 40g Greek yogurt over each apple and scatter with crushed pistachio.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g cored, cavity widened apple
- 3.2 oz90g strained, mixed with powder greek yogurt
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 0.5 oz14g chopped walnut
- 0.5 oz14g finely chopped, pitted date
- 0 oz1g ground cardamom
- 0 oz1g cinnamon ground
- 0.3 oz8g drizzled into cavity before baking honey
- 0.7 oz20g poured into baking dish water
- 1.4 oz40g dolloped on top after baking greek yogurt
- 0.3 oz8g crushed, scattered after baking pistachio
