Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2007


Ingredient Checklist


Instructions Checklist
  • Place figs, Marsala (or port) and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Stir together ricotta, sugar and vanilla. Divide between 2 bowls and top with the fig mixture and almonds.


Nutrition Facts

228 calories; protein 9g 18% DV; carbohydrates 37.1g 12% DV; exchange other carbs 2.5; dietary fiber 4.1g 16% DV; sugars 26.1g; fat 6.9g 11% DV; saturated fat 3.2g 16% DV; cholesterol 19.2mg 6% DV; vitamin a iu 241.9IU 5% DV; vitamin c 0.5mg 1% DV; folate 13mcg 3% DV; calcium 238.5mg 24% DV; iron 1.2mg 7% DV; magnesium 43.9mg 16% DV; potassium 359.6mg 10% DV; sodium 68.4mg 3% DV; thiamin 0.1mg 5% DV; added sugar 8g.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
This dessert was delicious! I love the sauce from the figs and Marsala wine. I gave it 4 stars because I used low-fat ricotta which did not taste good but I'm willing to bet it would be perfect with regular ricotta. Read More
Rating: 5 stars
Awesome exotic party ready Simply put this was delicious. The wine poaching gives this a very adult taste. The figs make it rich. The ricotta provides the creamy counterbalance. I don't remember if I used regular or low fat ricotta but I think it was regular - I would go for regular since the richness of it and the wine/figs makes the portions naturally smaller. If you can plate this in a pretty enough fashion I'd serve it for my next dinner party. Pros: Delicious Easy Cons: If you can't find dried figs then that's that. Read More