Mix the ricotta, cream cheese and milk together. Push the mixture through a fine sieve into a bowl. Add the nuts. Form the mixture into a ball and wrap in a dampened tea towel. Chill in the refrigerator. Slice the stems off the figs and make two cuts in each from top two bottom, stopping just before the base of the fig. Press each fig at the base, which will make it open up. Spoon some cheese mixture into each fig, and serve sprinkled with mint and drizzled with a little honey. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 4|
|Calories from Fat: 78 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8.6g||12 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 18mg||6 %|
|Sodium 126.2mg||4 %|
|Potassium 664.3mg||17 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 46.2g|
|Protein 7.6g||11 %|
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Calories per serving: 299
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