Name: Stuffed Figs with Raspberry Sauce
Ingredients: 16 oz Vanilla low-fat yogurt, (1 carton); 1 tb Minced crystallized gingerroot; 1 tb Honey; 1 tb Triple sec or other orange-flavored liqueur; 1 c Fresh raspberries; 1 ts Powdered sugar; 1 ts Lemon juice; 12 Fresh figs, (3/4 pounds); Edible flowers or mint sprigs (optional)

A man who was merely a man and said the sort of things Jesus said would not be a great moral teacher. He would either be a lunatic – on a level with the man who says he is a poached egg – or else the Devil of Hell. You must make your choice. Either this man was, and is, the Son of God: or else a madman or something worse. You can shut him up for a fool, you can spit at him and kill him as a demon, or you can fall at his feet and call him Lord and God. But let us not come with any patronizing nonsense about his being a great moral teacher. He has not left that open to us. He did not intend to.

C.S. Lewis

CATEGORY	CUISINE	TAG	YIELD
		Desserts	6	Servings

INGREDIENTS

16	oz	Vanilla low-fat yogurt, (1 carton)
1	tb	Minced crystallized gingerroot
1	tb	Honey
1	tb	Triple sec or other orange-flavored liqueur
1	c	Fresh raspberries
1	ts	Powdered sugar
1	ts	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.

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