Baked Figs with Raspberries & Yogurt Cream

Baked Figs with Raspberries & Yogurt Cream

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From the EatingWell Kitchen

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

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 cup nonfat plain yogurt
  • ⅓ 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


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  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 ½ 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.
  • Make Ahead Tip: The yogurt cream (Steps 1 & 2) may be used immediately or refrigerated, covered, for up to 8 hours.

Nutrition information

  • Per serving: 218 calories; 7 g fat(4 g sat); 5 g fiber; 37 g carbohydrates; 5 g protein; 21 mcg folate; 23 mg cholesterol; 32 g sugars; 359 IU vitamin A; 12 mg vitamin C; 179 mg calcium; 1 mg iron; 55 mg sodium; 458 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings:
  • Exchanges: 1½ fruit, 1 other carbohydrate, 1 fat

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