16 dried figs, 4 ounces nonfat cream (at room temperature), 1 tablespoon fresh orange juice, 2 teaspoons grated orange rind,
11/2 teaspoons honey,
1/2 teaspoon aniseed (crushed).
Trim and discard the stems from the figs. Cut down through the stem ends vertically and horizontally to make an X. gently push each fig open. Place the figs on a platter, cut side up.
In a medium bowl, combine the cream cheese, orange juice, orange rind, honey and aniseed. With electric beaters or a wooden spoon, beat until creamy. Spoon a dollop of the mixture into the center of each fig.
Serve immediately or cover with plastic wrap and refrigerate for up to 2 hours.