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Fig Berry Shortcakes

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  Dried figs 5
  Vanilla bean 1⁄2 , split, suds scraped out and reserved
  Strawberries 2 Cup (32 tbs)
  Raspberries 2 Cup (32 tbs)
  Honey 2 Tablespoon
  Biscuits 8
  Honey cream 1⁄2 Cup (8 tbs)

1. For the fig-berry sauce, in a 1-quart saucepan combine the figs and the vanilla bean halves and seeds, add water to cover and bring to a boil. Reduce the heat and simmer about 10 minutes, or until the figs are tender.
2. Meanwhile, wash the berries and hull and slice the strawberries. Combine 1 cup each of the raspberries and strawberries with the honey in a food processor, and puree. Strain the puree into a medium-size bowl and set aside.
3. When the figs are cooked, drain them and, when cool enough to handle, quarter them and cut into thin slices. Reserving a few berries for garnish, stir the remaining berries and the figs into the puree.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 889 Calories from Fat 238

% Daily Value*

Total Fat 27 g41.6%

Saturated Fat 11.7 g58.3%

Trans Fat 0 g

Cholesterol 61.4 mg20.5%

Sodium 282.2 mg11.8%

Total Carbohydrates 165 g55.1%

Dietary Fiber 31.6 g126.6%

Sugars 95.7 g

Protein 14 g28%

Vitamin A 19.3% Vitamin C 476.9%

Calcium 37.5% Iron 31.8%

*Based on a 2000 Calorie diet

Fig Berry Shortcakes Recipe