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Ricotta Figs
By Chef Ida Rodriguez


12 ripe Figs (medium sized)
1 cup Low-Fat Ricotta Cheese
6 tablespoons Honey
1 teaspoon Lemon Peel grated
1 teaspoon Orange Peel grated
3/4 teaspoon Vanilla
2 tablespoons Pistachio Nuts or Other Nuts


Remove stem ends from figs and cut each in half lengthwise. Combine ricotta, honey, lemon peel, orange peel, and vanilla in a small bowl until well blended. Serve figs with ricotta mixture. Garnish with chopped nuts.