PREP TIME: 13 min
READY TIME: 13 min
CALORIES: 4 (per serving)
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- 12 ripe fresh figs, preferably purple ones
- 3 tablespoons ground almonds
- 125 g (4 oz) fresh raspberries
- 1 tablespoon clear honey
- 4 vine leaves, soaked in warm water and dried, to serve
1 Snip off any excess stalk from each fig. Make a criss-cross cut down from the stalk end and carefully ease the cut open.
2 Mix the ground almonds with the fresh raspberries and honey.
3 Place a vine leaf, spread out flat, on each serving plate. Arrange 3 figs on top of each one and fill with the raspberry and almond puree.
Calories: 4 Kcal
Protein: 4 g
Fat: 5 g
Carbs: 20 g