This simple, low-calorie dessert recipe pairs a homemade yogurt cheese with fresh figs, a touch of sweet honey and a sprinkling of crunchy walnuts. The best time to find fresh figs is during the summer through early fall.
Nutrition per serving may change if servings are adjusted.
1 (8 ounce) container plain low-fat yogurt
½ teaspoon vanilla
2 fresh figs or apricots, cut up
1 tablespoon coarsely chopped walnuts, toasted (see Tip)
2 teaspoons honey
Finely shredded lemon peel (optional)
Set a strainer lined with 100%-cotton cheesecloth or a paper coffee filter over a large mug. Spoon yogurt into lined strainer. Cover; refrigerate for at least 8 hours or up to 24 hours. (Yogurt will thicken to form a soft cheese.)
Discard liquid in mug. In a small bowl, gently stir together the thickened yogurt and vanilla; fold in figs or apricots. Spoon into 2 small dessert dishes. Sprinkle with walnuts. Drizzle individual servings with honey. If desired, sprinkle with lemon peel.
Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350°F oven for 5 to 10 minutes or until golden, shaking pan once or twice.