Free Recipe Stuffed Figs with Raspberry Sauce
Recipe Type: D Recipes
Recipe Preparation: cook
Cooking Ingredients for Stuffed Figs with Raspberry Sauce Recipe
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)
Stuffed Figs with Raspberry Sauce Preparation
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.
Cooking Temperature:
Recipe Serves: 6
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