Instructions: In a 1-quart saucepan over medium heat, toast the millet by stirring with a wooden spoon for a few minutes. Add the boiling water, cover and simmer for 20 minutes, or until all water has been absorbed. Set aside.

Cut approximately 1/2 inch from the top of each apple. Remove the cores. Hollow the apples with a spoon or melon scoop, leaving sturdy shells. Finely chop 1 cup of apple pulp and set aside. (Reserve the tops and remaining pulp for another use.)

In a food processor, puree the cottage cheese until smooth. Transfer to a medium bowl. Add the chopped apples, raisins, Muenster, cinnamon and nutmeg. Stir in the millet.

Coat a 9- by 9-inch baking dish with nonstick spray. Divide the millet mixture among the apples. Spread any remaining mixture in the bottom of the dish. Top with the apples. Add the water and apple juice to the dish.

Bake at 350 degrees for 30 to 35 minutes, or until the apples are soft.

This recipe yields 4 servings.

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