The creamy candies are left behind. But one of the presences of the holiday season deserves to remain on the menu. Among dried fruits, fig yields great recipes of light desserts. Learn one of them below.
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There is a controversy involving the fig.
Some say it's fruit, some say it's flower.
That's right, flower.
But this is a question for botanists and curious people in general.
That's because I prefer to stick to the fact that fresh or dried figs are delicious.
Another curiosity is that they are in the ranking of the 30 best foods in the world.
This is due to the fibers (soluble and insoluble) and their laxative effect, which acts as a detox.
And also to polyphenols, present in fig in higher doses than wine.
And when we put the two together?
This is the idea of this preparation, in which I cooked figs with red wine, to create a dessert that was, besides light, reinforced in benefits.
The following recipe yields eight servings, with 142 calories each.
2 cups dry red wine
¼ cup culinary sweetener
¼ cup balsamic vinegar
1 tablespoon lemon juice
1 cinnamon stick
1 lemon zest
1 pinch of salt
300 g of dried figs cut in half
Light Greek Yogurt (optional)
In large pan, mix the first eight ingredients.
Put the figs and bring to a boil.
Reduce heat and cover.
Let it cook for 35 to 45 minutes, or until the figs are tender.
Remove the figs and set aside.
Boil the cooking liquid until reduced to ½ cup of tea.
Strain, add figs and serve with light Greek yogurt to taste.