• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Stuffed Figs with Raspberry Sauce

  • Recipe Submitted by on

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)


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;
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.

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