Baked Figs with Cream Cheese Pistachio Stuffing
Baked Figs with Cream Cheese Pistachio Stuffing - Warm fruit on cool salad!
Healthy, because
Even smarter
Nutritional values
Figs provide plenty of fiber, while cream cheese supplies the body with protein and bone-strengthening calcium. Pistachio seeds and olive oil provide unsaturated fatty acids for a balanced cholesterol level.
The stuffed figs are great as a small dinner for two, but are also great as part of a buffet. Then the recipe is enough for 6 portions!
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 14.7 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 26 g |
Ingredients
- Ingredients
- 1 heaping Tbsp Shelled pistachio
- 2 sprigs Basil
- 6 ripe green Figs
- 4 ozs crumbled cream cheese
- salt
- peppers
- 1 sm head Romaine lettuce
- 1 Tbsp White vinegar
- 2 ½ Tbsps olive oil
Kitchen utensils
Preparation steps
Coarsely chop pistachios and toast lightly in a dry skillet.
Wash, dry and chop basil. Place in a bowl.
Wash figs thoroughly; pat dry and cut about 1/2 inch off stem end of each; transfer stems to a plate and reserve.
With a teaspoon, scoop out the flesh of the figs and add to the bowl with the basil.
Add pistachios, cheese, salt and pepper; mix well.
Fill the figs with the cheese mixture. Stand figs in the baking dish and top with reserved fig tops. Bake in a preheated oven at 400°F until softened, about 12 minutes.
Wash salad, spin dry and tear into smaller pieces if desired. Make a vinaigrette: whisk together vinegar, oil, salt and pepper. Dress the salad lightly and place on a plate. Top with figs and serve.
