INGREDIENTS:

4 (6-oz.) Red delicious apples, cored and half split (see demo)
1 Tbs. fresh lemon juice
¼ cup chopped dried apricots
2 Tbs. dried cranberries
2 Tbs. chopped pecans, toasted
2 Tbs. packed brown sugar
¼ tsp. cinnamon
¼ tsp. ground nutmeg
1 Tbs. unsalted butter, soft
½ cup apple cider
¼ tsp. vanilla
½ cup low-fat vanilla yogurt

DIRECTIONS:

Preheat the oven to 350 F.
Core the apples and make 4 evenly spaced vertical cuts starting from the top and stopping halfway from the bottom. Brush the inside of the apples with the lemon juice and stand apples in a 9” ceramic or glass pie plate.

Toss together the apricots, dried cranberries, pecans, brown sugar, cinnamon, and nutmeg in a bowl. Rub the softened butter into the dried-fruit mixture with your fingers until well combined, then pack the center of each apple with the mixture.

Pour the cider and vanilla around the apples and cover the pan with foil. Bake in the middle of the oven until the apples are just fork tender, about 40 minutes. Remove the foil and continue to bake for another 20-30 minutes more.

Transfer to serving dishes and dollop the tops with a little yogurt.