HONEY-CARAMELIZED FIGS WITH YOGURT
Meet your new go-to breakfast. A light dusting of cinnamon adds just the right finish.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 5
Steps:
- Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
- Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.
Nutrition Facts : Calories 163 g, Fat 3 g, Fiber 2 g, Protein 12 g, Sodium 44 g
YOGURT MOUSSE WITH HONEY AND FRESH FIGS
This Yogurt Mousse with Honey and Fresh Figs recipe balances a sweet and slightly tangy, airy mousse with fresh sweet figs.
Provided by Faith Gorsky
Categories Dessert
Number Of Ingredients 8
Steps:
- Put 1/2 tablespoon of water in a small bowl and sprinkle the gelatin on top; gently swirl the bowl to help the gelatin dissolve. Once solid, remove the gelatin and break it into 2 pieces; put them in a small bowl. Bring the remaining 3 tablespoons of water to a simmer in a small saucepan over medium-high heat. Pour the hot water onto the gelatin and gently whisk with a fork to dissolve. Cool for 5 minutes.
- While the gelatin mixture cools, put the heavy cream in a medium bowl. Use a handheld electric mixer to beat it until it's thickened but doesn't yet hold a shape. Transfer to the fridge.
- Use a handheld electric mixer to beat together the yogurt, powdered sugar, vanilla, and gelatin mixture in a small bowl until the mixture is very thick, and you can see a trail of the whisk as it whips.
- Gently fold the yogurt mixture into the whipped cream, adding half at a time. Pour into 2 individual serving bowls and refrigerate until set, about 2 to 4 hours (or overnight).
- Serve topped with figs and honey.
Nutrition Facts : Calories 213 kcal, Carbohydrate 29 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 33 mg, Sodium 30 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
FIGS WITH HONEY-YOGURT CREAM
Categories Dessert Yogurt Fig Summer Honey Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- For figs:
- Using vegetable peeler, cut off peel from 2 oranges (orange part only) and from 1 lemon (yellow part only). Place peels in heavy large saucepan. Juice oranges and lemons. Add 1 cup orange juice and 1/4 cup lemon juice to same pan (reserve any remaining juices for another use). Add red Zinfandel, sugar, honey, and spices and bring to boil, stirring until sugar dissolves. Add dried figs; reduce heat to medium-low and simmer until figs are tender and mixture is reduced to 3 1/2 cups, about 1 hour. Transfer to bowl; cover and chill at least 6 hours. (Can be prepared 3 days ahead. Keep chilled.)
- For yogurt cream:
- Whisk plain whole-milk yogurt and orange blossom honey in medium bowl to blend; set aside. Place 1/4 cup chilled whipping cream in small cup; sprinkle unflavored gelatin over. Let stand until gelatin softens and absorbs all of whipping cream, about 15 minutes.
- Bring 1/2 cup whipping cream to simmer in heavy medium saucepan over medium heat. Add softened gelatin mixture and stir until gelatin dissolves completely, about 1 minute (do not boil). Remove from heat. Gradually stir in remaining 3/4 cup whipping cream. Whisk cream mixture into yogurt mixture. Divide yogurt-cream mixture among six 3/4-cup custard cups or ramekins. Refrigerate yogurt creams until set, at least 4 hours. (Can be prepared 1 day ahead. Cover and keep yogurt creams refrigerated.)
- Cut around yogurt creams to loosen. Turn out onto plates; surround with figs and syrup and serve.
GRILLED FIGS WITH HONEY YOGURT SAUCE
Experience the delicious flavor of these Grilled Figs with Honey Yogurt Sauce. These Grilled Figs with Honey Yogurt Sauce count as a Healthy Living appetizer.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 23m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat grill to medium-low heat.
- Toss figs with dressing. Mix sugar and rosemary; sprinkle onto cut sides of figs.
- Grill figs, cut-sides up, 6 to 8 min. or until figs are heated through and sugar mixture starts to bubble.
- Mix remaining ingredients. Serve with figs.
Nutrition Facts : Calories 90, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 18 g, Protein 3 g
FRESH FIGS AND YOGURT
This is from a cookbook entitled "Creative Cooking", and somehow manages to be both refreshing and decadent. It's so good. If you can only get small figs, use a few more; the glasses should be full almost to the top. Why not just make a double batch anyway? I usually do. :) I hope you enjoy this! Please note: Cooking time is chilling time.
Provided by GoKittenGo
Categories Dessert
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Submerge figs in hot (not boiling) water for 1 minute.
- Drain, peel, and quarter each fig.
- Beat the cream lightly, and blend it into the yogurt.
- Spoon a little of the cream mixture into four sherbet glasses.
- Top with a layer of figs and continue with alternating layers, finishing with a layer of cream.
- Sprinkle each layer with the sugar.
- NOTE: If I want this to be rather sweet, I sprinkle sugar on top of each cream layer, if I want less, I only use it on the very top.
- It's up to you.
- I have tossed the figs in the sugar before with decent results.
- Chill in the refrigerator for at least two hours to allow the sugar to melt into the cream.
Nutrition Facts : Calories 234.7, Fat 12.3, SaturatedFat 7.5, Cholesterol 44.7, Sodium 29.3, Carbohydrate 31.6, Fiber 2.9, Sugar 27.8, Protein 2.4
GREEK BLOSSOMS - FRESH FIGS WITH HONEY, YOGURT, AND WALNUTS
Fresh figs cut into 'blossoms' and filled with honey, yogurt and walnuts! Also see the Lemon Mascarpone and Pistachio variation, below. These fig blossoms make a grand appetizer, or ending to any meal. Food of the Gods and Goddesses!
Provided by BecR2400
Categories Dessert
Time 10m
Yield 8 Fresh Fig Appetizers, 8 serving(s)
Number Of Ingredients 9
Steps:
- Use a sharp knife to mark an "X" on the top of each fig, being careful not to cut more than 3/4 of the way down the fruit.
- Spread open each fig 'blossom', to expose the pink center. Arrange the figs on a platter.
- Use a small spoon to fill each fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
- Finish with small chunks of herbed chevre, walnut pieces, and fresh mint sprigs. Serve immediately.
- Good with Carr's whole wheat crackers or baguette slices, for a more substantial snack.
- VARIATION: Substitute creme fraiche for the yogurt, mascarpone cheese with lemon zest for the herbed chevre, and green pistachios instead of walnuts. Drizzle with honey and dust with cinnamon -- yum!
YOGURT MOUSSE
This mousse is very nice for any time of day, it's not too sweet, but definatly sweet enough for a desert, you can try adding things such as Whipped cream and fruit, a fruit sauce, or even just some extra sugar for a different taste, very easy to make, and even the kids can help out with the whisking. I got this recipe out of a manga book called Kitchen Princess by Natsumi Ando and Miyuki Kobayashi. Extra note from recipe: "Yogurt is made with fermented milk, Dairy bacteria is good for your stomach and insestines and works to regulate your immune system." And remember, as long as you keep the basic recipe the same, you can do what ever you like with thisa, some suggestions I got from my family when I served it to them was perhaps in a cannoli or in-between cake layers.
Provided by Anulazuli
Categories Breakfast
Time 1h15m
Yield 4 glasses, 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix the yogurt and sugar in a medium sized bowl,.
- In a different bowl, pour whipping cream in and whisk until it whips up. Make sure it has the same texture as the yogurt.
- In a small bowl, put in hot water and gelatin and mix to dissolve, stir as you pour the gelatin in tso it doesn't clump up.
- Put the hot water and gelatin from step three in the yogurt and stir fast to keep it from clumping up.
- Add the whipped cream from step 2 into the bowl from step 4 and mix. After mixing, pour into 4 glass cups and chill for about an hour.
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