Baked figs, warm from the oven, make a heavenly dessert with cool yogurt cream and juicy late-harvest raspberries.
Active Time: 30 minutes |
Total Time: 2 hours
1 cup nonfat plain yogurt
1/3 cup light whipping cream
3 tablespoons confectioners' sugar
1 teaspoon eau-de-vie de framboise, or kirsch (optional)
8 ripe fresh figs, quartered lengthwise
1 tablespoon granulated sugar
1 tablespoon lemon juice
1 cup fresh raspberries
Line a small strainer with cheesecloth or a paper coffee filter and set it over a bowl. Spoon in yogurt and let it drain in the refrigerator until reduced to 1/2 cup, about 2 hours.
Beat cream to soft peaks in a chilled mixing bowl. Add the drained yogurt, confectioners’ sugar and framboise (or kirsch), if using; fold in with a rubber spatula.
Preheat oven to 450°F. Arrange figs in a shallow ovenproof baking dish in a single layer, cut-side up. Sprinkle with granulated sugar and lemon juice. Bake until the figs are heated through and the sugar has melted, about 15 minutes.
Spoon the yogurt cream into 4 dessert dishes. Top with the warm figs and garnish with raspberries. Serve immediately.
Per serving :
7 g Fat;
4 g Sat;
2 g Mono;
23 mg Cholesterol;
37 g Carbohydrates;
4 g Protein;
5 g Fiber;
42 mg Sodium;
303 mg Potassium
2 Carbohydrate Serving
Exchanges: 1 1/2 fruit, 1 other carbohydrate, 1 fat
Tips & Notes
Make Ahead Tip: The yogurt cream (Steps 1 & 2) may be used immediately or refrigerated, covered, for up to 8 hours.