Stuffed Figs with Marsala

Serves 4

1 cup sweet marsala

1/4 cup orange juice

2 Tbs. sugar

12 dried Calimyrna figs

3 oz. dairy free tofu cream cheese

1/4 cup grated dairy free parmesan or soymage

1 Tbs. chopped pine nuts

Garnish

orange rind curls

mint sprigs

pine nuts

Combine first 4 ingredients in a small saucepan; bring to a boil. Remove from heat; cover and let stand 15 minutes. Remove figs from pan with slotted spoon; set aside, and keep warm. Bring Marsala mixture to a boil; cook 10 minutes or until reduced to 1/4 cup.

Combine cheeses and chopped pine nuts is a small bowl; stir until well-blended. Cut each fig, to but not through, stem end. Stuff about 1 1/2 teaspoons cheese mixture into center of each fig. Spoon 1 tablespoon Marsala sauce onto each dessert plate; arrange 3 stuffed figs on top of sauce. Garnish with orange rind curls and mint sprigs and pine nuts, if desired.

Note: To cut down on fat grams use fat free cream cheese.

Per serving using neufchatal cheese: Calories 284; Fat 9.3g (sat 4.6g, mono 2.8g, poly1.4g); Protein 6.5g; Carb. 48.4g; Fiber 9.7g; CHOL. 20mg; IRON 1.6mg; CALC. 172mg