Baked Apples

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

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Apples ingredients. The serving size for any ingredient in Baked Apples may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.