1. In a small bowl combine ricotta, sugar, 1 tablespoon of the honey and ¼ teaspoon of the ginger. Mix well; cover and refrigerate 1 hour.

2. Preheat oven to 425°F. Cut a ¼-inch slice from the bottom of each apple. Cut apple tops (½ inch from stem end) crosswise; set apple tops aside. Using a melon baller or teaspoon, remove core and seeds from the center of each apple.

3. Place apples, bottom side down, in a 9-inch pie plate. Cut 1 tablespoon of butter into 4 pieces. Divide butter and ? teaspoon of the ginger in the center of each apple. Drizzle 1 tablespoon honey and 1 tablespoon cider over each apple. Cover apples with apple tops. Cut remaining 1 tablespoon butter into pieces. Place butter and cinnamon sticks in pie plate.

4. Bake 30 to 35 minutes or until apples are fork-tender, basting occasionally with juices from pie plate. Remove from oven. Let stand 10 minutes. To serve, transfer each apple to a small plate. Remove apple tops. Evenly divide and spoon any juices from the pie plate over each apple. Spoon 1 tablespoon cheese mixture over each apple. Place tops back on each apple. Lightly sprinkle pumpkin pie spice over each serving. Serve immediately.

• 7 g Fat
• 4.5 g Saturated Fat
• 25 mg Cholesterol
• 30 mg Sodium
• 63 g Carbohydrate
• 5 g Fiber
• 4 g Protein