Baked Apples

2		Large Apple, suches as Rome
1-1/2  teaspoons		Splenda, Brown Sugar Blend
1/2  teaspoon		Cinnamon
1  tablespoon		Chopped Pecans
1/2  tablespoon		Fleshmans Olive Oil Butter
3/8  cup		Boiling Water

Tip: For nutritional information on all the ingredients in Baked Apples just click on each ingredient name. Then adjust the serving size for any Baked Apples ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1 Preheat oven to 375 F. Wash apples. Remove cores to 1/2 inch of the
bottom of the apples. It helps if you have an apple corer, but if not, you
can use a paring knife to cut out first the stem area, and then the core.
Use a spoon to dig out the seeds. Make the holes about 3/4-inch to an inch wide.

2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and
pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. Top with a dot of butter (1/4 of the Tbps).

3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy. Remove from the oven and baste the apples several times with the pan juices.