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| Wed.2.24.2010 | Honey-Poached Figs On Ricotta Cheese |
| Mon.2.22.2010 | Low-Fat Chocolate Chip Banana Cake |
| Wed.2.17.2010 | Warm Gingered Edamame Salad |
| Mon.2.15.2010 | Improved Apple Crostata |
| Wed.2.10.2010 | Turkey Mole |
| Mon.2.8.2010 | Light And Creamy Chowder |
| Wed.2.3.2010 | Spicy Black-Eyed Peas |
| Mon.2.1.2010 | Reduced-Fat Gourmet Macaroni And Cheese |
Honey-Poached Figs On Ricotta Cheese This delightfully different and healthy dessert is the perfect finale to almost any meal. I also have served it for breakfast over pancakes, waffles and oatmeal. Another nice feature of this recipe is that it can be made days ahead of time and kept tightly covered in the refrigerator. It is important to remove the stem ends of the figs before poaching them. I often have been served cooked dried figs with the stems still on, and they are very difficult to eat gracefully! HONEY-POACHED FIGS ON RICOTTA CHEESE 2 cups water 1 cup honey 2 tablespoons finely grated orange zest 8 ounces Black Mission dried figs, halved and stem ends removed 1 1/2 cups part-skim ricotta cheese 1/2 teaspoon ground cinnamon 6 cinnamon sticks, optional 1. Heat the water, honey and orange zest in a large pan over medium-high heat, stirring until the honey has completely dissolved, about 3 minutes. 2. Reduce heat to medium-low. Add the figs, cover and simmer until the figs are just tender, about 20 minutes. Carefully transfer the figs to a plate with a slotted spoon. 3. Raise heat to medium-high and bring syrup to a boil. Cook syrup, stirring frequently, until reduced and thickened, 4 to 5 minutes. 4. Return the figs to the pan and toss with syrup to coat. Spoon 1/4 cup ricotta into each of 6 bowls. Divide figs among bowls, and drizzle with syrup. Sprinkle with cinnamon. Garnish with cinnamon sticks, if desired. Makes 6 servings. Each serving contains approximately: 273 calories; 5 gm fat; 19 mg cholesterol; 80 mg sodium; 58 gm carbohydrates; 8 gm protein; 2 gm fiber. Beans are now getting their rightful recognition as one of the most healthful and nutritious foods available. My booklet "Beans and Legumes for Every Occasion" is full of cooking tips and tasty recipes. To order, send $3 (check or money order made payable to King Features) and a stamped (61 cents), self-addressed, No. 10 envelope to Beans, P.O. Box 536475, Orlando, FL 32853-6475. Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light Please include a stamped (61 cents), self-addressed envelope. © 2010 by King Features Syndicate Inc. |