Ingredients
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8
-
1/2
-
1/2
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3 - 4
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-
-
-
-
-
-
-
-
-
-
Directions
Fresh Figs and Yogurt, This is from a cookbook entitled Creative Cooking , and somehow manages to be both refreshing and decadent It’s so good If you can only get small figs, use a few more; the glasses should be full almost to the top Why not just make a double batch anyway? I usually do 🙂 I hope you enjoy this! Please note: Cooking time is chilling time , This is fabulously simple and delicious no cook no brainer dessert! One of the BEST ways to use fresh figs The brown sugar dissolves to a wonderful syrup with fig juices I do layer some sugar with the figs, no need to be too spartan , This is from a cookbook entitled Creative Cooking , and somehow manages to be both refreshing and decadent It’s so good If you can only get small figs, use a few more; the glasses should be full almost to the top Why not just make a double batch anyway? I usually do 🙂 I hope you enjoy this! Please note: Cooking time is chilling time
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Steps
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1
Done
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Submerge Figs in Hot (not Boiling) Water For 1 Minute. |
|
2
Done
|
Drain, Peel, and Quarter Each Fig. |
|
3
Done
|
Beat the Cream Lightly, and Blend It Into the Yogurt. |
|
4
Done
|
Spoon a Little of the Cream Mixture Into Four Sherbet Glasses. |
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5
Done
|
Top With a Layer of Figs and Continue With Alternating Layers, Finishing With a Layer of Cream. |
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6
Done
|
Sprinkle Each Layer With the Sugar. |
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7
Done
|
Note: If I Want This to Be Rather Sweet, I Sprinkle Sugar on Top of Each Cream Layer, If I Want Less, I Only Use It on the Very Top. |
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8
Done
|
It's Up to You. |
|
9
Done
|
I Have Tossed the Figs in the Sugar Before With Decent Results. |
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10
Done
|
Chill in the Refrigerator For at Least Two Hours to Allow the Sugar to Melt Into the Cream. |
