Middle Eastern · Dessert
Baked Figs With Nuts
Fresh figs are halved and baked over a smooth whey-and-cottage-cheese custard scented with cinnamon and vanilla, finished with honey, walnuts and a cool dollop of yogurt — a Middle Eastern-leaning fruit bake rebuilt to carry a genuine high-protein load without losing the honeyed, nutty character of the original.
$3
12 minsPrep
17 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
258Calories
19.6gProtein
9.2gFat
27gCarbs
22.2gSugar
3.8gFiber
169mgSodium
9mgChol
2.3gSat Fat
382mgPotassium
166mgCalcium
0.9mgIron
0.4mcgVitamin B12
2.2mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Muscat de Beaumes-de-Venise
local
Strong Turkish Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F).
2
Blend the cottage cheese until completely smooth, then whisk in the whey protein isolate, 1 tbsp of the greek yogurt, vanilla extract and cinnamon until you have a thick, lump-free protein custard.
3
Halve the figs and arrange them cut-side up across 2 individual baking dishes (180ml each), 6 fig halves per dish.
4
Spoon the protein custard mixture over and around the figs, letting it pool slightly in the dish.
5
Drizzle the honey evenly over both dishes and scatter the chopped walnuts on top.
6
Bake for 16-18 minutes until the figs have softened and released some juice and the custard is just set with light golden edges.
7
Remove and rest for 5 minutes to firm up slightly before serving.
8
Top each dish with a spoonful of the reserved greek yogurt and a scatter of crushed pistachios just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6.3 oz180g halved fig fresh
- 1.4 oz40g greek yogurt
- 2.1 oz60g blended smooth cottage cheese lowfat
- 0.8 oz24g whey protein isolate
- 0.4 oz10g honey
- 0.5 oz14g roughly chopped walnut
- 0 oz1g cinnamon ground
- 0.1 oz2g vanilla extract
- 1.1 oz30g for serving greek yogurt
- 0.3 oz8g crushed, for garnish pistachio
