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)
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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