• 12 dried California figs
• 12 whole blanched almonds (1 ounce)
• 1/2 cup apple juice or brandy
• 1 1/2 cups nonfat plain yogurt
• 2 teaspoons honey

Simmer figs in apple juice until tender. Press whole almond into each fig. Lay figs side by side in a shallow dish and marinate in apple juice or brandy for at least 1 hour.

Combine yogurt and honey with liquid from marinade. Pour yogurt into 6 chilled champagne or dessert glasses and top each one with 2 stuffed figs.

Serve chilled.

Calories 170 (25% from Fat); Total Fat 3g;
Sodium 40mg; Potassium 325.2g; Protein 5g; Carbohydrate 35g; Sugar 29g; Dietary Fiber 5g;