| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Vegtime3 | 1 | Servings | |
INGREDIENTS
| 2 | c | Apple juice |
| 1 | Lemon, 4 Tbs. Juice of | |
| 1 | Cinnamon stick | |
| 3 | Whole cloves | |
| 1 | Mint leaf | |
| 8 | Ripe fresh figs or | |
| rehydrated dry | ||
| 1/2 | pt | Fresh raspberries or organic |
| frozen |
INSTRUCTIONS
SERVINGS DAIRY-FREE Raspberries and figs make an extraordinary combination. Recipe adapted from Breakfast in Bed (HarperCollins, 1997). In large saucepan, combine apple juice, lemon juice, cinnamon, cloves and mint leaf. Bring to a simmer over medium-low hear. Cook, uncovered for 10 minutes, reducing liquid by one-third. Add figs and simmer, covered, until very soft, about 10 to 15 minutes. With slotted spoon, remove figs to serving bowl. Strain the juice and return to pan. Reduce it by half over high heat until it becomes somewhat syrupy. Top figs with raspberries and drizzle with a lit-. tie of the reduced syrup. PER SERVING: 148 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 37G CARB.; 0 CHOL.; 5MG SOD.; 5G FIBER. Converted by MC_Buster. Recipe by: Vegetarian Times, December 1998, page 24 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 695
Calories From Fat: 21
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 323.6mg
Potassium: 1527.7mg
Carbohydrates: 162.1g
Fiber: 24.8g
Sugar: 118.4g
Protein: 19.3g