with Yogurt and Almonds
|Saturated Fat Acids||6.9 g|
|Sugar added||31 g|
|Bread exchange unit||4.5|
Rinse the figs and trim off stems.
Cut a cross in the top of the fruit, squeeze a little to open the cut area and place in a small baking dish.
Drizzle the Amaretto or almond syrup over the figs.
Sprinkle sliced almonds evenly over the figs. Melt the butter in a small pot. Rinse the lemon, wipe dry and finely grate the zest.
Separate the egg. Combine yolk, quark, melted butter, lemon zest, cornstarch and half the sugar and beat until creamy.
Whisk egg white with a pinch of salt and the remaining sugar. Beat until stiff.
Gently fold the egg white mixture into the quark mixture and stir until just combined.
Spoon the quark mixture over the figs. Place the baking dish on a baking sheet and place on the bottom oven rack. Broil until golden brown, 4-5 minutes. Sprinkle with powdered sugar to taste and serve.