Figs have always been easy on my blood sugars. I love topping them with
a dollop of ricotta cheese, some toasted pistachios and a small
drizzle of honey. The soft fig pairs well with the crunchiness of the
pistachios and the honey brings it all together. Serve these as either
an appetizer or dessert.1/4 cup unsalted, shelled pistachios 8 figs1/4 cup part skim ricotta cheese1 Tbs. honeysalt, to tasteToast the pistachios in a small skillet over medium heat until fragrant, 3-5 minutes.
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