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Double-Nut Stuffed Figs

 Double-Nut Stuffed Figs
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
36 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • Preheat oven to 350°. Remove stems from figs. Cut an “X” in the
  • top of each fig, about two-thirds of the way down.
  • In a small bowl, combine pecans, walnuts, 3 tablespoons agave nectar,
  • cocoa, cinnamon and cloves; spoon into figs. Arrange in a 13x9-in.
  • baking dish coated with cooking spray.
  • In a small bowl, mix pomegranate juice, lemon juice and remaining
  • agave nectar; drizzle over figs. Bake, covered, 20 minutes. Bake,
  • uncovered, 8-10 minutes longer or until heated through, basting
  • occasionally with cooking liquid. 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,

2 of 2

Double-Nut Stuffed Figs (continued)

Nutritional Facts: 1 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.