2 hrs 15 mins
This is from a cookbook entitled "Creative Cooking", and somehow manages to be both refreshing and decadent. It's so good. If you can only get small figs, use a few more; the glasses should be full almost to the top. Why not just make a double batch anyway? I usually do. :) I hope you enjoy this! Please note: Cooking time is chilling time.
My Private Note
Units: US | Metric
- 1Submerge figs in hot (not boiling) water for 1 minute.
- 2Drain, peel, and quarter each fig.
- 3Beat the cream lightly, and blend it into the yogurt.
- 4Spoon a little of the cream mixture into four sherbet glasses.
- 5Top with a layer of figs and continue with alternating layers, finishing with a layer of cream.
- 6Sprinkle each layer with the sugar.
- 7NOTE: If I want this to be rather sweet, I sprinkle sugar on top of each cream layer, if I want less, I only use it on the very top.
- 8It's up to you.
- 9I have tossed the figs in the sugar before with decent results.
- 10Chill in the refrigerator for at least two hours to allow the sugar to melt into the cream.
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Nutritional Facts for Fresh Figs and Yogurt
Serving Size: 1 (170 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 234.6
- Calories from Fat 110
- Total Fat 12.3 g
- Saturated Fat 7.5 g
- Cholesterol 44.7 mg
- Sodium 29.2 mg
- Total Carbohydrate 31.5 g
- Dietary Fiber 2.9 g
- Sugars 27.7 g
- Protein 2.4 g