Middle Eastern · Dessert
Baked Figs with Nuts and Cocoa-Yogurt
Fresh figs are halved and baked with honey, walnuts and warm spice until soft and caramelised, then paired with a cocoa-whey Greek yogurt and a scatter of fresh raspberries for fibre and protein. The result keeps the fig-and-nut identity of the classic Middle Eastern dessert while landing well inside a tight calorie and fat ceiling.
$2
10 minsPrep
17 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
231Calories
15gProtein
8.7gFat
29gCarbs
20.8gSugar
6.4gFiber
53mgSodium
7mgChol
2.8gSat Fat
429mgPotassium
153mgCalcium
1.5mgIron
0.3mcgVitamin B12
7.1mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Tawny Port
local
Turkish Coffee with Cardamom
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 200°C (400°F).
2
Halve the 160g figs and arrange them cut-side up across 2 individual baking dishes (180ml each).
3
Drizzle the 10g honey evenly over the figs, scatter the 14g chopped walnuts on top, and dust with the 1g cinnamon and 1g cardamom.
4
Bake for 15-18 minutes until the figs are soft and glossy and the walnuts are lightly toasted.
5
While the figs bake, whisk the 10g cocoa powder and 15g whey protein isolate into the 120g Greek yogurt until smooth and no lumps remain.
6
Remove the figs from the oven and let cool for 5 minutes.
7
Spoon the cocoa-protein yogurt alongside or over the warm figs in each dish.
8
Scatter the 40g raspberries over the top just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 5.6 oz160g halved fig fresh
- 0.4 oz10g drizzled honey
- 0.5 oz14g chopped walnut
- 0 oz1g cinnamon ground
- 4.2 oz120g drained, chilled greek yogurt
- 0.4 oz10g whisked into yogurt cocoa powder
- 0.5 oz15g whisked into yogurt whey protein isolate
- 1.4 oz40g whole, scattered raspberry
- 0 oz1g ground cardamom
