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Figgy pudding's not the only game in town when it comes to this fabulous fruit.
This delectable treat is healthy and easy to prepare, serving as a sophisticated finale to any holiday meal.
|1 c. dry red wine||3 dried figs, halved|
|⅓ c. sugar||3 black peppercorns|
|2 Tbsp. fresh lemon juice||1 4-inch rosemary sprig|
|1 Tbsp. honey||1 3-inch thyme sprig|
|½ tsp. vanilla extract||½ c. vanilla fat-free frozen yogurt|
1. Combine first 9 ingredients in a small, heavy saucepan. Bring to a boil; cook 25 minutes or until reduced to 1/2 cup. Discard peppercorns, rosemary sprig, and thyme sprig. Remove figs with a slotted spoon; set aside.
2. Spoon 1/4 cup sauce onto each of 2 dessert plates, and reserve remaining sauce for another use. Arrange figs and yogurt on top of sauce.
Yield: 2 servings (serving size: 1/4 cup sauce, 3 fig halves, and 1/4 cup yogurt).
Nutritional Information: Calories 201; Fat 0.3g (sat 0g, mono 0.1g, poly 0.2g); Protein 2.5g; Total Carbohydrates: 50.6g; Dietary Fiber: 4.8g; Cholesterol: 0mg; Iron 0.9mg; Sodium 34mg; Calcium 34mg
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Excerpted from "Cooking Light The Complete Quick Cook: A Practical Guide to Smart, Fast Home Cooking" by Bruce Weinstein and Mark Scarbrough, published November 2011 by Oxmoor House.