This is the perfect dessert for folks who don’t care much for sweets. It’s a bit like a fruit-and-cheese course and pairs nicely with wine. When figs are out of season, try it with halved strawberries.
- 1/4 cup shelled pistachios
- 6 Tbs. balsamic vinegar
- 6 Tbs. honey, divided
- 12 oz. low-fat cottage cheese
- 12 large or 18 small fresh figs, halved
- 1 Tbs. olive oil
1. Preheat oven to 350°F. Toast pistachios on baking sheet 6 to 8 minutes, or until fragrant. Cool 5 minutes, chop, and set aside.
2. Combine vinegar with 4 Tbs. honey in saucepan. Bring to a boil, stirring often. Cook 2 to 3 minutes, or until syrupy and thick enough to coat a spoon.
3. Purée cottage cheese and remaining 2 Tbs. honey in blender or food processor 2 minutes, or until smooth. Spread cheese on serving platter.
4. Preheat broiler. Place figs cut-side up on baking sheet. Brush with oil, then with 2 Tbs. balsamic-honey syrup. Broil figs 4 inches from heat source 2 to 3 minutes, or until edges begin to brown.
5. Arrange fig slices over cheese, drizzle with remaining balsamic syrup, and top with toasted pistachios.
- Calories: 262
- Carbohydrate Content: 48 g
- Cholesterol Content: 3 mg
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 9 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 159 mg
- Sugar Content: 42 g