Recipe - Stuffed Figs With Raspberry Sauce

16 ounce Vanilla lowfat yogurt, (1
carton)
1 tablespoon Minced crystallized
gingerroot
1 tablespoon Honey
1 tablespoon Triple sec or other
orangeflavored liqueur
1 cup Fresh raspberries
1 teaspoon Powdered sugar
1 teaspoon Lemon juice
12 Fresh figs, (Three fourths pounds)
Edible flowers or mint
sprigs (optional)

Place a colander in a 2quart 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 One fourth 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 MCRecipe Digest V1 #415 by igor@digex.net on Jan 28, 1997.