Figs with Walnuts and Mascarpone
Figs are high in vitamin B-6 and Dietary fiber. Though dried figs are available year round, the peak season for fresh figs is June through October.
(Make 6 serves)
Amount Per Serving (2 prepared figs): 154 Calories, 1 g. Protein, 29 g. Carbohydrates, 3 g. Dietary Fiber, 5 g. Fat, 1 g. Saturated Fat, 4 mg. Cholesterol, 3 mg. Sodium
- 1/4 cup of walnuts, chopped
- 12 ripe figs, (about 1 lb.) slice stems off. Cut “X’ in the top of each, cutting down into the fruit about 1” (Carefully squeeze each fig from the bottom to open it slightly.)
- 2 Tbsp. of mascarpone cheese
- Pinch of ground nutmeg
- 1/4 cup of orange honey (or dark honey)
- In small-size dry frying pan over medium-low heat. Add walnuts. Cook, stirring often, about 3-5 minutes or until lightly toasted. Transfer immediately to a plate to cool.
- Spoon 1/2 tsp. of cheese into the opening of each fig and sprinkle with the nutmeg.
- To serve, divide figs among serving plates. Sprinkle with toasted walnuts, dividing evenly. Drizzle each serving with 2 tsp. of the honey.
- Note : The Fig is a good source of vitamin B-6 and fiber.
Source : MayoClinic
Recipe Under : 100 to 200 Calories - Stir Fry