Belgian Endive With Goat Cheese And Figs Recipe
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Ingredients : Belgian Endive With Goat Cheese And Figs Recipe
2 heads Belgian endive, about 6 ounces
5 oz fresh low-fat goat cheese
2 tsp skim milk
1/2 tsp freshly ground pepper
1/2 tsp fresh lemon juice
1/2 tsp grated lemon zest
6 green figs quartered, or thin strips of roasted red pepper or plumped sun-dried tomatoes (not packed in oil)
fresh thyme leaves for garnish
Cut 24 outer leaves from endive heads; reserve remainder for salads.
Rinse; wrap in paper towels and chill for at least 1 hour.
With a mixer, beat together goat cheese and milk until smooth. Stir in
pepper, lemon juice, and lemon zest. Spread about 2 tablespoons (10 ml)
cheese mixture onto the bottom of each endive leaf using a pastry bag,
small spoon, or spatula. Garnish each wit h a quarter of fresh fig, strip
of roasted pepper, or strip of sun-dried tomato. Sprinkle with fresh thyme
leaves. Cover and chill for up to 3 hours before serving. (Makes 6
servings)
Per 4-piece serving: calories, 84 protein, 3 g carbohydrate, 12 g fat, 4 g
(calories from fat, 42%) dietary fiber, 1 g cholesterol, 17 mg sodium, 133
mg potassium, 211 mg
Exchanges: 2 vegetable, 1 fat (with figs), or 1 vegetable, 1 fat (with
roasted peppers or plumped sun-dried tomatoes)
MC formatted and Busted using MC Buster 2.0d on 3/30/98
busted by sooz by "abprice@wf.net" <abprice@wf.net> on Apr 3, 1998.
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