| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
9 |
Servings |
INGREDIENTS
| 1/4 |
c |
Water |
| 3/4 |
c |
Sugar |
| 2 |
tb |
Light-colored corn syrup |
| 2 |
tb |
Fresh lemon juice |
| 1 1/2 |
ts |
Grated lemon rind |
| 3 |
tb |
Water |
| 2 |
ts |
Unflavored gelatin |
| 3 |
c |
Plain low-fat yogurt |
| 1/2 |
ts |
Vanilla extract |
| 9 |
|
Ripe fresh figs |
INSTRUCTIONS
Combine 1/4 cup water, sugar, and next 3 ingredients in a small saucepan;
bring to a boil over medium heat, stirring constantly. Remove from heat;
cover and let stand 10 minutes.
Sprinkle gelatin over the remaining 3 tablespoons water in a small bowl.
Let stand 10 minutes.
Uncover saucepan, and bring sugar mixture to a boil over medium heat.
Reduce heat to low; add gelatin mixture, and cook 5 minutes, stirring until
gelatin dissolves.
Remove from heat; pour into a large metal bowl. Place bowl over a large
ice-filled bowl; stir mixture 5 minutes or until chilled and thickened.
Remove metal bowl from ice. Add yogurt and vanilla, stirring until well
blended.
Pour mixture into the freezer can of an ice-cream freezer; freeze according
to manufacturer's instructions. Spoon into a freezer-safe container; cover
and freeze at least 1 hour. Yield: 9 servings (serving size: 1/2 cup yogurt
ice and 4 fig slices).
Per serving: 168 Calories; 1g Fat (7% calories from fat); 4g Protein; 36g
Carbohydrate; 5mg Cholesterol; 63mg Sodium
NOTES : Cut each fig lengthwise into 4 slices; serve with yogurt ice.
Recipe by: Cooking Light, Jul/Aug 1994, page 133
Posted to MC-Recipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.
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