Not a fin in sight here—just a light, sweet finish to a healthy meal.

　　

Ingredients

Makes 8 servings

　　

Phyllo:

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, toasted 10 minutes in a cast-iron skillet

　　

Step 1

Heat oven to 325°F.

　　

For phyllo:

Step 2

Brush a large, shallow baking sheet with some butter and lay 1 phyllo sheet on top. (Cover remaining phyllo with a damp cloth.) Brush phyllo with butter and sprinkle on 1 teaspoon sugar. Layer another phyllo sheet on top and press down. Repeat layering until you use all sheets, ending with 1 teaspoon sugar on top. Cut phyllo stack into 32 equal squares. Bake until squares are golden brown and crisp, 15 to 17 minutes.

　　

For filling:

Step 3

Mix ricotta, sugar, lemon zest and a pinch of salt; add lemon juice to taste. Sauce: Bring vinegar and sugar to a boil in a small saucepan; continue to boil until reduced and slightly syrupy, 5 to 7 minutes. Assembly: Place a dab of ricotta mix on a plate. Top with 1 phyllo square, 1 tbsp ricotta and fig slices. Repeat for a total of 4 layers. Sprinkle with black pepper. Drizzle plate with balsamic reduction and scatter pine nuts around. Repeat.

　　

Nutrition Per Serving

Nutritional analysis per serving: 282 calories

　　9.1 g fat (5.1 g saturated)

　　47 g carbs

　　3 g fiber

　　7.6 g protein

　　#### Nutritional analysis provided by Self