Fig Filling Recipe

Summary

Difficulty LevelEasyMethod

Ingredients

 Figs1 Cup (16 tbs), dried
 Cinnamon1⁄2 Teaspoon, ground
 Yoghurt1 Cup (16 tbs)
 Eggs2 Small, separated
 Ginger1⁄2 Teaspoon, ground
 Honey1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 411 Calories from Fat 137

% Daily Value*

Total Fat 15 g23.7%

Saturated Fat 7.2 g36%

Trans Fat 0 g

Cholesterol 350.8 mg116.9%

Sodium 213 mg8.9%

Total Carbohydrates 55 g18.2%

Dietary Fiber 5.8 g23%

Sugars 47.9 g

Protein 19 g37.4%

Vitamin A 16.3% Vitamin C 7.4%

Calcium 39.3% Iron 13%

*Based on a 2000 Calorie diet

Directions

Steam figs 5 minutes in vegetable steamer.
Reserve liquid for fruit compote.
Clip stems off figs.
Quarter figs and put into blender.
Add yoghurt, egg yolks and spices.
Blend until smooth.
Turn contents into pie pan lined with unbaked piecrust Bake in 400° F. oven for about 35 minutes.
Remove from oven and cover with meringue made by beating egg whites stiff and blending with honey.
Return pie to oven and bake at 325° F. about 15 minutes longer.
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