Fresh figs with walnuts and mascarpone

Dietitian’s tip: Figs are a good source of vitamin B-6 and fiber. Though dried figs are available year round, the peak season for fresh figs is June through October.

Low sodium = no more than 140 mg of sodium per serving


SERVES 6

Ingredients

1/4 cup chopped walnuts

12 ripe figs, about 1 pound total weight

2 tablespoons mascarpone cheese or whipped cream cheese

Pinch of ground nutmeg

1/4 cup orange honey or other honey

Directions

Put the walnuts in a small, dry frying pan over medium-low heat. Cook, stirring often, until lightly toasted, 3 to 5 minutes. Transfer immediately to a plate to cool.

Slice the stems off the figs. Cut an “X’ in the top of each fig, cutting down into the fruit about 1 inch. Carefully squeeze each fig from the bottom to open it slightly. Spoon 1/2 teaspoon of the cheese into the opening of each fig and sprinkle with the nutmeg.

To serve, divide the figs among individual plates. Sprinkle with the toasted walnuts, dividing evenly. Drizzle each serving with 2 teaspoons of the honey.


Nutritional Analysis

(per serving)

Serving size: 2 prepared figs
Calories 154 Monounsaturated fat 1 g
Protein 1 g Cholesterol 4 mg
Carbohydrate 29 g Sodium 3 mg
Total fat 5 g Fiber 3 g
Saturated fat 1 g