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Marsala-Poached Figs over Ricotta
- Active Time 5m
- Total Time 15m
Vanilla-infused ricotta cheese is the perfect foil for saucy poached figs.
- 1/2 cup quartered dried figs
- 1/4 cup Marsala or port
- 2 teaspoons honey
- 1/2 cup part-skim ricotta
- 1 teaspoon sugar
- 1/8 teaspoon vanilla extract
- 1 tablespoon toasted slivered almonds
Place figs, Marsala (or port) and honey in a small saucepan. Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy. Stir together ricotta, sugar and vanilla. Divide between 2 bowls and top with the fig mixture and almonds.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
259 calories; 7g total fat; 3g total saturated fat; 19mg cholesterol; 86mg sodium; 45g carbohydrates; 5g fiber; 9g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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