Stuffed Figs With Raspberry Sauce

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.

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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