Directions

1. Preheat oven to 350°F. Coat a small baking dish with nonstick cooking spray. In a small bowl stir together butter, brown sugar and raisins; set aside.
2. Using a melon baller, scoop out the stem end and core of each apple, making a 1-inch-wide hollow center but leaving the bottom intact. Using a vegetable peeler, remove a 1-inch-wide strip of peel from around the top of the hollow center. Pack to the top with raisin mixture. Place apples, open side up, in baking dish. Pour cider over apples.
3. Bake 30 minutes or until apples are tender, basting occasionally with pan juices. Remove from oven and let apples stand 5 to 10 minutes.
4. Transfer apples to individual serving dishes. Top with pan juices, a spoonful of yogurt and a sprinkle of cinnamon. Serve warm.