Double-Nut Stuffed Figs Recipe

Double-Nut Stuffed Figs Recipe photo by Taste of Home

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We have a diabetic in the family and this recipe is healthy and nutritious without compromising all the flavor of a holiday dessert. —Bob Bailey, Columbus, Ohio

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Double-Nut Stuffed Figs Recipe

Prep: 20 min. Bake: 30 min.

Yield: 36 Servings

20 30 50

Ingredients

36 dried Calimyrna figs
2/3 cup finely chopped pecans
2/3 cup finely chopped walnuts
7 tablespoons agave nectar, divided
3 tablespoons baking cocoa
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup pomegranate juice
4-1/2 teaspoons lemon juice

Directions

Remove stems from figs. Cut an “X” in the top of each fig, about 2/3 of the way down; set aside.
Preheat oven to 350°. In a small bowl, combine the pecans, walnuts, 3 tablespoons agave nectar, cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in. baking dish coated with cooking spray.
Combine the pomegranate juice, lemon juice and remaining agave nectar; drizzle over figs. Cover and bake 20 minutes. Uncover and baste with cooking liquid. Bake, uncovered, 8-10 minutes or until nuts are toasted. Yield: 3 dozen.

Nutritional Facts 1 stuffed fig equals 98 calories, 3 g fat (trace saturated fat), 0 cholesterol, 3 mg sodium, 17 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Double-Nut Stuffed Figs in Healthy Cooking December/January 2013, p17