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CATEGORY CUISINE TAG YIELD
Desserts 6 Servings

INGREDIENTS

16 oz Vanilla low-fat yogurt, 1
carton
1 T Minced crystallized
gingerroot
1 T Honey
1 T Triple sec or other
orange-flavored liqueur
1 c Fresh raspberries
1 t Powdered sugar
1 t Lemon juice
12 Fresh figs, 3/4 pounds
Edible flowers or mint
sprigs optional

INSTRUCTIONS

Place a colander in a 2-quart glass measure or medium bowl. Line
colander with 4 layers of cheesecloth, allowing cheesecloth to extend
over outside edges. Spoon yogurt into colander, and cover loosely  with
plastic wrap; refrigerate 12    hours.  Spoon yogurt cheese into a
bowl; discard liquid. Add gingerroot,  honey, and liqueur; stir well.
Cover and chill.  Position knife blade in food processor bowl. Add
raspberries; process  until smooth. Strain berries, reserving 1/4 cup
plus 2 tablespoons  berry puree; discard seeds. Combine berry puree,
sugar, and lemon  juice; stir well, and set aside.  Cut figs into
wedges, cutting to, but not through, base of fig. Spread  wedges
slightly apart; place 2 figs on each of 6 dessert plates. Spoon  about
1 tablespoon yogurt cheese mixture into each fig, and spoon 1
tablespoon of raspberry sauce around figs. Yield: 6 servings.  Per
serving: 175 Calories; 1g Fat (7% calories from fat); 5g Protein;  36g
Carbohydrate; 5mg Cholesterol; 51mg Sodium  Serving Ideas : Garnish
with flowers or mint sprigs, if desired.  Recipe by: Cooking Light,
Jul/Aug 1994, page 132  Posted to MC-Recipe Digest V1 #415 by
igor@digex.net on Jan 28, 1997.

A Message from our Provider:

“I committed my life to Christ because I believed He was true and real and I had no idea what He was going to do with a mess like me.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 3.8mg
Sodium: 51.4mg
Potassium: 276.8mg
Carbohydrates: 24.5g
Fiber: 2.4g
Sugar: 20.3g
Protein: 4.4g


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