Try this Stuffed Figs with Raspberry Sauce recipe, or contribute your own.
Suggest a better descriptionPlace 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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Serving Size: 1 Serving (100g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.3mg | 0 % | |
Potassium 34mg | 1 % | |
Total Carbohydrate 4.2g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 2.8g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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