Fresh Figs and Yogurt

1. 1

   Submerge figs in hot (not boiling) water for 1 minute.

2. 2

   Drain, peel, and quarter each fig.

3. 3

   Beat the cream lightly, and blend it into the yogurt.

4. 4

   Spoon a little of the cream mixture into four sherbet glasses.

5. 5

   Top with a layer of figs and continue with alternating layers, finishing with a layer of cream.

6. 6

   Sprinkle each layer with the sugar.

7. 7

   NOTE: If I want this to be rather sweet, I sprinkle sugar on top of each cream layer, if I want less, I only use it on the very top.

8. 8

   It's up to you.

9. 9

   I have tossed the figs in the sugar before with decent results.

10. 10

    Chill in the refrigerator for at least two hours to allow the sugar to melt into the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.