Recipe - Lemon-Yogurt Ice With Fresh Figs

One fourth cup Water
Three fourths cup Sugar
2 tablespoon Lightcolored corn syrup
2 tablespoon Fresh lemon juice
1 One half teaspoon Grated lemon rind
3 tablespoon Water
2 teaspoon Unflavored gelatin
3 cup Plain lowfat yogurt
One half teaspoon Vanilla extract
9 Ripe fresh figs

Combine One fourth cup water, sugar, and next 3 ingredients in a small saucepan;
bring to a boil over medium heat, stirring constantly. Remove from heat;
cover and let stand 10 minutes.

Sprinkle gelatin over the remaining 3 tablespoons water in a small bowl.
Let stand 10 minutes.

Uncover saucepan, and bring sugar mixture to a boil over medium heat.
Reduce heat to low; add gelatin mixture, and cook 5 minutes, stirring until
gelatin dissolves.

Remove from heat; pour into a large metal bowl. Place bowl over a large
icefilled bowl; stir mixture 5 minutes or until chilled and thickened.
Remove metal bowl from ice. Add yogurt and vanilla, stirring until well
blended.

Pour mixture into the freezer can of an icecream freezer; freeze according
to manufacturer's instructions. Spoon into a freezersafe container; cover
and freeze at least 1 hour. Yield: 9 servings (serving size: One half cup yogurt
ice and 4 fig slices).

Per serving: 168 Calories; 1g Fat (7% calories from fat); 4g Protein; 36g
Carbohydrate; 5mg Cholesterol; 63mg Sodium

NOTES : Cut each fig lengthwise into 4 slices; serve with yogurt ice.

Recipe by: Cooking Light, Jul/Aug 1994, page 133

Posted to MCRecipe Digest V1 #427 by igor@digex.net on Jan 28, 1997.