For apples:

1. Cut the apples into 2 and core.
2. Warm the saffron and rub with a little water until it dissolves and keep aside.
3. Mix the sugar, lemon juice, saffron, 2 cups of water and apples in a non-stick pan and cook on a slow flame until it becomes soft.
4. Remove the apples from the syrup and keep aside.
5. Boil the syrup until it thickens.
6. Remove from the flame and keep aside.

For stuffing:

1. Bring the milk to boil in a sauce pan, switch off the flame and add the low fat curds and stir till the milk curdles.
2. Strain when it is still hot and blend in a blender with the remaining ingredients till smooth and keep aside.

How to present:

1. Stuff each half of the apple with 2 tbsp stuffing.
2. Arrange then on the plate and pour the syrup on top, refrigerate to chill. Serve chilled garnished with almond slices