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

EatingWell Test Kitchen

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Recipe Summary

total:
2 hrs
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 degrees 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.

Tips

Make Ahead Tip: The yogurt cream (Steps 1 & 2) may be used immediately or refrigerated, covered, for up to 8 hours.

Nutrition Facts

218 calories; protein 5.1g 10% DV; carbohydrates 37.2g 12% DV; exchange other carbs 2.5; dietary fiber 4.9g 20% DV; sugars 31.7g; fat 6.8g 11% DV; saturated fat 4g 20% DV; cholesterol 23.4mg 8% DV; vitamin a iu 359.3IU 7% DV; vitamin c 12.2mg 20% DV; folate 21.4mcg 5% DV; calcium 178.7mg 18% DV; iron 0.6mg 4% DV; magnesium 37mg 13% DV; potassium 458.1mg 13% DV; sodium 55.5mg 2% DV; thiamin 0.1mg 10% DV.