Fig Spread Recipe

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Nutrition

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Total time

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Ingredients:

Serving

10 oz dried calimyrna figs, stemmed and cut into 1/4 inch pieces (1 3/4 cups)
3 tbsp sugar
1 tbsp fresh lemon juice

Directions:

In a med saucepan, combine figs with sugar and 1 1/2 cups water; bring to a boil.
Reduce heat; simmer, covered, until most of the liquid has evaporated and figs are easily pierced with the tip of a sharp paring knife, about 20 minutes.
Transfer mixture to a food processor; add lemon juice.
Puree until smooth (add up to 1/4 cup additional water, if needed, to thin to desired consistency).
Store in refrigerator for up to 1 month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	35.01 Kcal (147 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	0.16mg	0%
Potassium	27.67mg	1%
Total Carbs	8.83g	3%
Sugars	7.96g	32%
Dietary Fiber	0.49g	2%
Protein	0.1g	0%
Vitamin C	1.5mg	2%
Iron	0.1mg	1%
Calcium	4.2mg	0%

Amount Per 100 g
Calories	43.39 Kcal (182 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	0.2mg	0%
Potassium	34.3mg	1%
Total Carbs	10.94g	3%
Sugars	9.87g	32%
Dietary Fiber	0.61g	2%
Protein	0.12g	0%
Vitamin C	1.8mg	2%
Iron	0.1mg	1%
Calcium	5.2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

0.6

Points
1

PointsPlus

Good Points

fat free,
saturated fat free,
sodium free,
cholesterol free

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