Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      heads         Belgian endive -- about 6 ounces
   5      ounces        fresh low-fat goat cheese
   2      teaspoons     skim milk
     1/2  teaspoon      freshly ground pepper
     1/2  teaspoon      fresh lemon juice
     1/2  teaspoon      grated lemon zest
   6                    green figs quartered -- or thin strips of
                        -- roasted red pepper
                        -- or plumped
                        -- sun-dried tomatoes
                        -- (not packed in oil)
                        fresh thyme leaves for garnish

Preparation:

Cut 24 outer leaves from endive heads; reserve remainder for salads. Rinse; wrap in paper towels and chill for at least 1 hour. With a mixer, beat together goat cheese and milk until smooth. Stir in pepper, lemon juice, and lemon zest. Spread about 2 tablespoons (10 ml) cheese mixture onto the bottom of each endive leaf using a pastry bag, small spoon, or spatula. Garnish each wit h a quarter of fresh fig, strip of roasted pepper, or strip of sun-dried tomato. Sprinkle with fresh thyme leaves. Cover and chill for up to 3 hours before serving. (Makes 6 servings) Per 4-piece serving:

Nutritional Information:

calories, 84 protein, 3 g carbohydrate, 12 g fat, 4 g (calories from fat, 42%) dietary fiber, 1 g cholesterol, 17 mg sodium, 133 mg potassium, 211 mg