Stuffed Figs With Raspberry Sauce

Recipe Ingredients

16 oz	454g	Vanilla low-fat yogurt - (1 carton)
1 tablespoon	15ml	Minced crystallized gingerroot
1 tablespoon	15ml	Honey
1 tablespoon	15ml	Triple sec or
		Other orange-flavored liqueur
1 cup	237ml	Fresh raspberries
1 teaspoon	5ml	Powdered sugar
1 teaspoon	5ml	Lemon juice
12		Fresh figs - (3/4 pounds)
		Edible flowers or mint sprigs - (optional)

Recipe Instructions

Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander, and cover loosely with plastic wrap; refrigerate 12 hours.

Spoon yogurt cheese into a bowl; discard liquid. Add gingerroot, honey, and liqueur; stir well. Cover and chill.

Position knife blade in food processor bowl. Add raspberries; process until smooth. Strain berries, reserving 1/4 cup plus 2 tablespoons berry puree; discard seeds. Combine berry puree, sugar, and lemon juice; stir well, and set aside.

Cut figs into wedges, cutting to, but not through, base of fig. Spread wedges slightly apart; place 2 figs on each of 6 dessert plates. Spoon about 1 tablespoon yogurt cheese mixture into each fig, and spoon 1 tablespoon of raspberry sauce around figs.

Yield: 6 servings.

Source:
Cooking Light, Jul/Aug 1994, page 132

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