Fig Walnut Puffs
Yield
6 servingsPrep
15 minCook
45 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22 | each |
figs, dried
stewed, drained |
*
|
| 5 | each |
egg whites
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
sugar
|
|
| ½ | cup |
walnuts
broken |
*
|
| 1 | x |
whipped cream
sweetened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22 | each |
figs, dried
stewed, drained |
*
|
| 5 | each |
egg whites
|
*
|
| 5 | ml |
vanilla extract
|
|
| 177 | ml |
sugar
|
|
| 118 | ml |
walnuts
broken |
*
|
| 1 | x |
whipped cream
sweetened |
*
|
Directions
Set aside 6 whole stewed figs for topping.
Purée or mash remaining figs, snipping off stems first.
Whip egg whites until very stiff.
Add vanilla, then slowly whip in sugar.
By hand, fold in figs and broken walnut meats.
Place in unbuttered_ baking pan or casserole and bake in moderate oven (325℉ (160℃)) for about 45 minutes or until puffed and delicately firm.
Serve while warm in dessert dishes and top each with whole fig and walnut half.
Pass sweetened whipped cream or top milk.
