Fresh figs with walnuts and mascarpone
Dietitian's tip: Figs are a good source of vitamin B-6 and fiber. Though dried figs are available year round, the peak season for fresh figs is June through October.
SERVES 6
Ingredients
1/4 cup chopped walnuts
12 ripe figs, about 1 pound total weight
2 tablespoons mascarpone cheese or whipped cream cheese
Pinch of ground nutmeg
1/4 cup orange honey or other honey
Directions
Put the walnuts in a small, dry frying pan over medium-low heat. Cook, stirring often, until lightly toasted, 3 to 5 minutes. Transfer immediately to a plate to cool.
Slice the stems off the figs. Cut an "X' in the top of each fig, cutting down into the fruit about 1 inch. Carefully squeeze each fig from the bottom to open it slightly. Spoon 1/2 teaspoon of the cheese into the opening of each fig and sprinkle with the nutmeg.
To serve, divide the figs among individual plates. Sprinkle with the toasted walnuts, dividing evenly. Drizzle each serving with 2 teaspoons of the honey.
Nutritional Analysis(per serving)Serving size: 2 prepared figs
Calories 154 Monounsaturated fat 1 g
Protein 1 g Cholesterol 4 mg
Carbohydrate 29 g Sodium 3 mg
Total fat 5 g Fiber 3 g
Saturated fat 1 g
MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
Fruits 2
Fats 1
Your healthy weight pyramid: A tool for weight loss
A sample menu using the Mayo Clinic Healthy Weight Pyramid
DIABETES MEAL PLAN EXCHANGES
Fruits 2
Fats 1
Your diabetes meal plan: Exchange lists
DASH EATING PLAN SERVINGS
Fruits 2
Nuts, seeds and dry beans 1
http://www.mayoclinic.com/health/hea...ecipes/NU00312 
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