Port-Poached Figs with Greek Yogurt

Orange-infused yogurt, lemony port, and honeyed pistachios make fresh figs sing.

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  • Makes: 4 servings
  • Serving Size: 2 fig halves, 2 1/2 tablespoons yogurt mixture, 2 teaspoons port mixture, and 1/2 tablespoon pistachio mixture each
  • Prep: 25 mins
  • Cook: 15 mins
  • Chill: 1 hr

Port-Poached Figs with Greek Yogurt

Directions

  1. In a medium saucepan bring port, sugar, lemon peel, and, if desired, star anise to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until reduced to 1/3 cup. Add figs, turning to coat. Reduce heat to low. Cook 5 minutes more, stirring occasionally. Remove from heat and cool to room temperature. Cover and chill 1 hour.
  2. In a small bowl stir together yogurt, orange peel, and orange juice until combined.
  3. In a small microwave-safe bowl microwave honey on 100% power (high) 7 to 10 seconds or just until warm. Stir in pistachios and pepper until coated.
  4. To assemble, divide fig halves among four small dessert bowls. Drizzle each serving with 2 teaspoons of the port mixture. Top each with 2 1/2 tablespoons of the yogurt mixture and 1/2 tablespoon of the pistachio mixture.

From the Test Kitchen

*Sugar Substitute:

Choose Splenda Sugar Blend for Baking. Follow package directions to use product amount equivalent to 2 tablespoons sugar.

PER SERVING WITH SUBSTITUTE: Same as above, except 167 cal., 21 g carb. (13 g sugars). Exchanges: 0 other carb.

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Nutrition Facts (Port-Poached Figs with Greek Yogurt )

  • Per serving:
  • 176 kcal ,
  • 2 g fat
  • (0 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 34 mg sodium ,
  • 25 g carb. ,
  • 1 g fiber ,
  • 16 g sugar ,
  • 5 g pro.
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