This week I turned some time to reading my Stack it High Let it Fly food magazine pile and I managed to dog ear pages of recipes that caught my attention-this was one of them. I even made a special trip to Trader Joe's to pick up the ingredients.
The granny smith apples with the core carved out stuffed with a mixture of ricotta cheese, orange zest, crushed hazelnuts (I used pistachios) chopped dark chocolate and raw honey tastes as good as it looks. What is better it is a fairly light dessert that packs real nutrition with no sugar hangover.
Roasted Apple with Ricotta, Hazelnuts and Dark Chocolate
Recipe from Clean Eating Magazine
Organic unsalted butter, as needed
6 firm baking apples (such as Granny Smith, Pink Lady, Crispin or Pippin)
1-1/2 cups reduced-fat or regular ricotta cheese
3/4 cup unsalted hazelnuts, ground or crushed (note: I used pistachios)
1/2 cup 70% or greater dark chocolate, chopped
1/4 cup raw honey, divided
1 tbsp orange zest
1. Preheat oven to 375 degrees F. Brush the bottom of a medium baking pan with butter. Slice a small piece off the bottom of each apple so they stand flat without falling over. Cut off the tops of apples and using, a spoon or small knife, carve out the core, leaving a thickness of about 1-inch of apple all around. Transfer apples to baking dish.
2. In a medium bowl, combine ricotta, hazelnuts, chocolate, 3 tbsp honey and orange zest. Divide mixture among apples, filling inside cavity of each mounting on top.
3. Dizzle remaining 1 tbsp honey over apples and bake until ricotta-chocolate mixture starts to melt and skin of apples has browned slightly, about 15 minutes. Serve warm.