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Millet Stuffed Apples Recipe
|Millet||1⁄2 Cup (8 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Cottage cheese||1 1⁄4 Cup (20 tbs) (Preferably Low Fat)|
|Raisins||3 Tablespoon, chopped|
|Muenster cheese||2 Tablespoon, shredded (Preferably Low-Fat)|
|Ground cinnamon||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Apple juice||1⁄2 Cup (8 tbs)|
Calories 311 Calories from Fat 45
% Daily Value*
Total Fat 5 g8%
Saturated Fat 2.4 g11.8%
Trans Fat 0 g
Cholesterol 14.3 mg
Sodium 288.4 mg12%
Total Carbohydrates 56 g18.8%
Dietary Fiber 7 g28%
Sugars 32.9 g
Protein 13 g26.1%
Vitamin A 4.7% Vitamin C 15.8%
Calcium 14.2% Iron 7%
*Based on a 2000 Calorie diet
1. Preheat the oven to 350°F.
2. Cut approximately 1/2 inch from the top of each apple and remove the cores.
3. Hollow the apples with a spoon, leaving sturdy shells.
4. Finely chop 1 cup of apple pulp and set aside; reserve the tops and remaining pulp for another use.
5. In a saucepan over medium heat, toast the millet by stirring with a wooden spoon for a few minutes.
6. Add the boiling water, cover, and simmer for about 20 minutes, or until all water has been absorbed and set aside.
7. In a food processor, puree the cottage cheese until smooth and transfer it to a medium bowl.
8. Combine the chopped apples, raisins, cheese, cinnamon, and nutmeg.
9. Stir in the millet.
10. Coat a baking disk with nonstick spray.
11. Divide the millet mixture among the apples.
12. Spread any remaining mixture in the bottom of the disk and top with the apples.
13. Add the water and apple juice to the disk.
14. Bake at 350°F for 30 to 35 minutes, or until the apples are soft.
15. Arrange the apples in a large serving plate and garnish with a few chopped apples on the side.
16. Millet stuffed apples taste best when serves hot.