City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Roasted Fig Fro-Yo
Sep/Oct 2008
The secret to thick, rich frozen yogurt is to start with a good quality yogurt that is not particularly low in fat, and strain it overnight to thicken it even further. This combination of roasted figs and vanilla yogurt is equally good straight up, without being frozen.

4 c. good-quality plain yogurt such as Vital Green Farms (not low fat)
1/2 c. sugar
1 t. vanilla
4 fresh figs, stemmed and halved
1 T. canola oil
1 T. liquid honey

Scrape the yogurt into a cheesecloth-lined sieve set over a bowl and refrigerate overnight to thicken it. Stir in the sugar and vanilla.

To roast the figs, preheat the oven to 375°F and spread the figs in a single layer in a shallow baking dish. Drizzle with oil and honey and roast for 20 minutes, or until soft and pulpy. Press through a sieve and discard the skins. Once it has completely cooled, stir the fig pulp into the yogurt and freeze in an ice-cream maker according to the manufacturer’s directions. Makes about 3 cups.