Nutrition per serving may change if servings are adjusted.
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.
Make Ahead Tip: The yogurt cream (Steps 1 & 2) may be used immediately or refrigerated, covered, for up to 8 hours.
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; 0 g added sugars; 359 IU vitamin A; 12 mg vitamin C; 179 mg calcium; 1 mg iron; 55 mg sodium; 458 mg potassium
Carbohydrate Servings: 2 1/2
Exchanges: 1 1/2 fruit, 1 other carbohydrate, 1 fat