| 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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