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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Ingredients

Directions

  • 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; 6.8 g total fat; 4 g saturated fat; 23 mg cholesterol; 55 mg sodium. 458 mg potassium; 37.2 g carbohydrates; 4.9 g fiber; 32 g sugar; 5.1 g protein; 359 IU vitamin a iu; 12 mg vitamin c; 21 mcg folate; 179 mg calcium; 1 mg iron; 37 mg magnesium;