with Hazelnut Cream Cheese
|Saturated Fat Acids||0.2 g|
|Sugar added||0 g|
|Bread exchange unit||1|
Rinse figs and pat dry. Cut off top of each and carefully scoop out the flesh with a teaspoon without tearing the skin.
Mash fig flesh with a fork. Stir in ground nuts and loosely fold in cream cheese.
Squeeze lemon half. Season the filling with about 1 teaspoon of lemon juice and a little pepper.
Divide filling among fig shells and replace tops, at an angle. Sprinkle with freshly ground pepper and serve.