Figs With Yogurt and Grand Marnier
Makes 24 appetizers. Recipe is from California Fig Advisory Board.
1/2 cup Greek yogurt
2 tbls. orange zest
1/2 tsp. chopped fresh thyme leaves, only
1 tbl. Grand Marnier liqueur
12 large dried Calimyrna figs
1 tbl. finely chopped salted almonds
24 small mint leaves, for garnish
1. Mix yogurt, zest, chopped thyme and liqueur together until smooth; set aside.
2. Remove stems and cut figs in half lengthwise. Divide and spoon scant tablespoons of yogurt mixture onto cut side of each fig half. Sprinkle with chopped almonds and garnish with mint sprigs.
3. Arrange on platter or individual serving plates. Store in refrigerator until ready to serve. Serve cold or at room temperature.
Nutritional analysis per serving: 35 calories; 0 grams fat; 0 milligrams cholesterol; 7 grams carbohydrate (1 gram dietary fiber, 5 grams sugar).