| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts | 9 | Servings | ||
INGREDIENTS
| 1/4 | c | Water |
| 3/4 | c | Sugar |
| 2 | T | Light-colored corn syrup |
| 2 | T | Fresh lemon juice |
| 1 1/2 | t | Grated lemon rind |
| 3 | T | Water |
| 2 | t | Unflavored gelatin |
| 3 | c | Plain low-fat yogurt |
| 1/2 | t | 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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