Roasted Figs with Pink Vanilla Cream

This whole recipe is 3pp/approx.420kcal. Each portion of 2 figs with the Vanilla Cream is 1pp/approx.150kcal but you can have two portions for 1pp!


You Will Need : (Serves 3)

6 fresh figs 

1 1/2 teaspoons very low fat spread

1 teaspoon artificial granular sweetener

1/2 teaspoon ground cinnamon

 For the Pink Vanilla Cream

35g (a mini pot) lightest Philadelphia

3 tablespoons Total 0% Yoghurt

1 teaspoon vanilla extract

1 teaspoon artificial granular sweetener

1 slice cooked beetroot (optional)


Start by washing and drying the fresh figs gently.

Carefully cut off the woody stalk from each fig.

Cut a cross shape in each fig-be careful not to cut all the way through so that the fruit holds together.

Repeat with all 6 figs and place in an oven-proof dish.

Using a measuring spoon, accurately measure 1/4 teaspoon very low fat spread per fig.

Gently prise each fig apart and pop the low fat spread inside.

At this stage, they remind me of little baby birds in a nest!

Sprinkle with the cinnamon and sweetener.

Bake in the oven at 200C/400F/Gas6 for 15-20 minutes until the edges look crisp and caramelised.

While the figs are roasting, make the vanilla cream. Pop the cream cheese into a bowl and measure out the yoghurt.

Mix together and add the vanilla extract and sweeten to your personal taste.

If you want to colour the cream pink, simply open a pack of cooked beetroot. Sometimes, there is a little juice in the packaging. A few drops are all you need.

Alternatively, chop a slice of cooked beetroot into small pieces and press with the back of a spoon through a sieve to extract a little juice.

The colour is a vibrant magenta. There will be no flavour produced from this tiny amount of beetroot, just the colour.

Stir the colour into the vanilla cream. It's amazing that a natural colouring can be this bright! You can blend well or leave a swirly effect.

The roasted figs will be crisp on the outside and soft inside. Natural juices will have formed in the dish.

Pop the warm figs on to serving plates, sharing out the syrupy cinnamon juices. Divide the cream equally between the 3 portions, dolloping generously on top of the figs.