Millefeuille of Fresh Figs and Ricotta

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Ingredients

  • 4 sheets phyllo dough, thawed according to package directions
  • 3 tablespoons unsalted butter, melted, divided
  • 4 teaspoons sugar, divided

    • Filling:
    • 1 1/2 cups part-skim ricotta
    • 1/4 cup sugar
    • Zest of 2 lemons
    • Fresh lemon juice

    Sauce:
    • 1 cup balsamic vinegar
    • 1 tablespoon sugar

    Figs:
    • 16 black mission figs, sliced
    • Freshly ground black pepper
    • 1 tablespoon pine nuts,

      Description

      Not A Fin In Sight Here—just A Light, Sweet Finish To A Healthy Meal.

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