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Breakfast Recipes pg 2 >  Fruit, Ricotta Figs



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Makes 4 servings
Each serving equals one 5 A Day serving

12 ripe fresh figs
1 cup fat free ricotta cheese
6 Tbsps honey
1 tsp lemon peels, grated
1 tsp orange peels, grated
3/4 tsp vanilla
2 Tbsps pistachio nuts

Remove stem ends from figs and cut each in half lengthwise.

Combine ricotta, honey, lemon peel, orange peel, and vanilla in a small bowl until well blended.

Serve figs with ricotta mixture.

Garnish with chopped nuts.

Nutritional analysis per serving: Calories 292, Protein 7g, Fat 2g, Calories From Fat 6%, Cholesterol 10mg, Carbohydrates 60mg, Fiber 5g, Sodium 66mg.

Source: Chef Ida Rodriguez for Melissa’s Variety Produce

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