| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 100 |
g |
Ricotta cheese |
| 75 |
g |
Reduced fat cream cheese |
| 2 |
tb |
Skimmed milk |
| 25 |
g |
Almonds; finely chopped |
| 18 |
|
Ripe figs |
| 2 |
ts |
Finely-chopped fresh mint |
|
|
Honey |
INSTRUCTIONS
Mix the ricotta, cream cheese and milk together. Push the mixture through a
fine sieve into a bowl. Add the nuts. Form the mixture into a ball and wrap
in a dampened tea towel. Chill in the refrigerator.
Slice the stems off the figs and make two cuts in each from top two bottom,
stopping just before the base of the fig. Press each fig at the base, which
will make it open up. Spoon some cheese mixture into each fig, and serve
sprinkled with mint and drizzled with a little honey.
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