Apples stuffed with Pot cheese.
200 g (7 oz) apples, washed, cored.
30 g (1 oz) raisins.
60 g (2,1 oz) pot cheese.
10 g (2 tsp) butter, melted.
1 egg yolk.
5 g (1 tsp) farina.
15 g (0,5 oz) sugar
30 g (1 oz) sour cream.
1. Combine raisins, pot cheese, butter, egg yolk, farina and sugar. Add some grated apples. Stir well.
2. Cut top of each apple, take core away. Stuff apples with pot cheese mixture.
3. Put the stuffed apples into preheated greased pan with butter. Bake in the oven until done. Serve hot, with the sour cream. Scatter with icing sugar.