Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  20                    dried calimyrna figs
                        --about 10 ounces
   1      cup           port or other sweet red wine
   3      ounces        thinly sliced prosciutto
   3      ounces        fat-free cream cheese -- softened
                        --about 1/3 cup
     1/2  cup           crumbled blue cheese

Preparation:

1. Combine figs and wine in a medium saucepan; cook over medium heat 15 minutes, stirring occasionally. Remove from heat, and let cool. 2. Drain figs; discard wine. Place figs on several layers of heavy-duty paper towels; let stand 10 minutes. Cut each fig into 4 wedges, cutting to, but not through, base of fig. Spread wedges slightly apart; stuff prosciutto evenly into figs. Set aside. 3. Combine cheeses in a bowl; beat at medium speed of a mixer until smooth. Pipe or spoon mixture evenly into figs.

Nutritional Information:

CAL 58 (22 % from fat); PRO 2.6 g; FAT 1.4 g (SAT 0.7 g); CARB 9.6 g; FIB 2.4 g; CHOL 5 mg; IRON 0.4 mg; SOD 131 mg; CALC 49 mg.