Side Pannel
Stuffed Figs with Raspberry Sauce
Stuffed Figs with Raspberry Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 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)
Directions
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.
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.
Tweet