Guilt-Free Delicacy
Stuffed Figs
with Hazelnut Cream Cheese
(15 votes)
(15 votes)
Stuffed Figs - Ideal for entertaining: simple yet sophisticated
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
100
calories
Calories
Healthy, because
Even smarter
Nutritional values
These stuffed figs not only taste incredibly delicious as a fresh, sweet starter, they are also intestine-friendly and have lots of calcium!
If you have a hazelnut allergy, then try the recipe with ground walnuts, pine nuts or pistachios.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 100 cal. | (5 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 295 mg | (7 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 18 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 4 ripe Figs
- 1 tsp ground Hazelnuts
- 4 ozs Cream cheese (0.2% fat)
- ½ lemon
- black peppers
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Teaspoon, 1 Bowl, 1 Fork, 1 Citrus juicer
Preparation steps
1.
Rinse figs and pat dry. Cut off top of each and carefully scoop out the flesh with a teaspoon without tearing the skin.
2.
Mash fig flesh with a fork. Stir in ground nuts and loosely fold in cream cheese.
3.
Squeeze lemon half. Season the filling with about 1 teaspoon of lemon juice and a little pepper.
4.
Divide filling among fig shells and replace tops, at an angle. Sprinkle with freshly ground pepper and serve.
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