|Nutritional Guidelines (per serving)|
|Servings: 4 Cups (4 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||18%|
|Saturated Fat 9g||45%|
|Total Carbohydrate 47g||17%|
|Dietary Fiber 4g||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Figs are one of the most ornamental fruits but also have great culinary diversity. They can be eaten raw in a salad like this fig and kale salad, as an appetizer such as these bacon wrapped figs, cooked into a homemade fig jam or as a sweet like this Turkish fig dessert.
Native to the Middle East, they're now grown in many parts of the world. In the US, much of the crop comes from California and late summer to early fall is their peak season.
This lightened up version of a dessert panna cotta uses goat cheese and Greek yogurt for a great tang that pairs well with honey. The creamy texture is a nice treat with raw figs and it's easy to prepare. It's truly the perfect light treat for late summer.
- 1/4 cup cream
- 1/4 cup sugar
- 1 cup Plain Greek-style yogurt
- 4 oz. Goat cheese
- 1 teaspoon vanilla
- 1 pinch salt
- 8 figs, halved
- 1 tablespoon sugar
- 1 tablespoon honey
- 1/4 cup water
- 1 pinch salt
Using either a stand or hand mixer, whip together the cream and sugar.
Beat in the yogurt, goat cheese, vanilla, and salt.
Pour equally into 4 jars or dessert glasses and refrigerate for about an hour to firm up.
Add the sugar, honey, salt, and water to a saucepan and heat on medium just until the sugar dissolves.
Distribute the halved figs evenly into the 4 servings and pour the honey glaze over the figs.