Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lemon
- Water
- 1/4 cup sugar
- 2 Tbs. honey
- 1 whole clove
- 18 walnut halves
- 18 fresh figs or one 17-ounce jar whole figs, drained
- 1/2 cup plain yogurt
- 1/4 tsp. vanilla
- Chopped walnuts
Directions
1) With vegetable peeler, cut a thin strip of peel about 2 inches long from lemon. Set aside.
2) Squeeze juice from lemon; add water to measure 1/2 cup.
3) In a small saucepan combine lemon peel strip, lemon juice mixture, sugar, honey, and clove. Bring to boiling; reduce heat. Cook and stir till syrup is thickened and bubbly. Remove from heat; discard clove and lemon peel. Cool slightly.
4) Insert one walnut half into each fig. Place stuffed figs in individual dessert dishes. Stir together cooled syrup, yogurt, and vanilla.
5) Spoon yogurt mixture over figs. Cover and chill till serving time.
6) Sprinkle each serving with chopped walnuts. Makes 6 servings.
Category:Arabian Recipes
Category:Arabian Desserts