The first thing I did after arriving home yesterday evening was, naturally, to open the door of my fridge and peer inside. I got nothing, I thought to myself. But then I spotted a tub of Fage Greek yogurt in the corner of the bottom shelf. I was able to locate a bottle of honey in the pantry, and I just knew I had it made.
Not too long after I started eating the yogurt with honey, I got an indescribable craving for figs. The strength of this craving was really something – you’d think I was pregnant. I figured my vision of eating figs, yogurt, and honey together was not unheard of – after all, each of the three is a sugary delight found all around the Mediterranean, especially in the Middle East. Here’s how I did it.
Well, the thing is, I didn’t have any figs. But fat-free Fig Newtons served as a good enough substitute to satisfy my immense craving. I broke the soft cookies into pieces and combined them with my yogurt-and-honey bowl.
The product was unbelievably good – and remember, that’s including processed, boxed fig cookies as opposed to the real fruit. The Food Network website offers a recipe that’s the real thing plus some extra flavors:
Ingredients:
- 1 cup full-fat yogurt (although I would prefer Fage “Total 0%” Greek strained yogurt)
- 9 tablespoons honey (Go organic!)
- 1 tablespoon finely chopped mint
- dash orange blossom water or rosewater
- 12 fresh figs (bought in your favorite Arabic market, of course)
Directions:
- Preheat oven to 375° F.
- Stir yogurt with honey, mint, and flower water, and chill.
- Cut figs in half, and brush their flat sides with honey. Place on a baking dish, and bake for 10 minutes or until warm.
- Add to the yogurt and drizzle honey.
- Serve warm.
I had a cold and fake version…but hey, it tasted great. Mine was a light dinner, but this also seems like the perfect dessert. For entertaining dinner guests or treating yourself after a day of school or work, try this simple but delectable recipe.
Image of fresh figs, yogurt, and honey from Shutterstock
Author: Kelly Milone
Kelly Milone holds an MA in cultural heritage management (Johns Hopkins University), BA in anthropology, BFA in dance and Arabic minor (Montclair State University). She is a dance teacher and choreographer, quick-study interior designer, and aspiring creative and travel writer.
