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20 minute dinner recipes

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Baked Figs with Raspberries & Yogurt Cream


From EatingWell: 

Baked figs, warm from the oven, make a heavenly dessert with cool yogurt cream and juicy late-harvest raspberries.

4 servings | Active Time: 30 minutes | Total Time: 2 hours



  1. 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.
  2. 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.
  3. 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.
  4. Spoon the yogurt cream into 4 dessert dishes. Top with the warm figs and garnish with raspberries. Serve immediately.


Per serving : 208 Calories; 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