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


Recipe Summary

2 hrs


Ingredient Checklist


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.

  • 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.


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; carbohydrates 37.2g; dietary fiber 4.9g; sugars 31.7g; fat 6.8g; saturated fat 4g; cholesterol 23.4mg; vitamin a iu 359.3IU; vitamin c 12.2mg; folate 21.4mcg; calcium 178.7mg; iron 0.6mg; magnesium 37mg; potassium 458.1mg; sodium 55.5mg; thiamin 0.1mg.

1 1/2 fruit, 1 other carbohydrate, 1 fat