Stir in the wild rice and sage, and increase heat to medium-high. Cook for about 2-3 minutes (until the liquid has evaporated).
Remove from the heat and stir in cream cheese. Fold in the cranberries.
Halve the apples through the stem, scooping out the seeds and core (leaving a ¼-inch-thick wall around the sides).
Fill the apple halves with ⅓ cup of the rice mixture.
Place in a 11- x 7-inch baking dish. Fill the baking dish with 1 cup water, cover tightly with foil, and bake for about 45 minutes.
Uncover the apples, sprinkle with Cheddar cheese (if using), and bake for about 15 more minutes (until the apples are soft and the tops are beginning to crisp).
Nutrition Information
Calories: 184 Fat: 6 g Saturated fat: 2 g Carbohydrates: 30 g Sugar: 13 g Sodium: 141 mg Fiber: 4 g Protein: 4 g Cholesterol: 8 mg
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-baked-apples-stuffed-with-quinoa-and-wild-rice-recipe/