Double-Nut Stuffed Figs
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 3 dozen.
We have a family member that has diabetes, so dessert can get tricky. These sweet, nutritious stuffed figs keep us all happy. —Bob Bailey, Columbus, Ohio
Ingredients
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36 dried Calimyrna figs
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2/3 cup finely chopped pecans
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2/3 cup finely chopped walnuts
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7 tablespoons agave nectar, divided
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3 tablespoons baking cocoa
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1/4 teaspoon ground cinnamon
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1/8 teaspoon ground cloves
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1/2 cup pomegranate juice
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4-1/2 teaspoons lemon juice
Directions
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1.
Preheat oven to 350°. Remove stems from figs. Cut an “X” in the top of each fig, about two-thirds of the way down.
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2.
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.
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3.
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.
Nutrition Facts
1 stuffed fig: 98 calories, 3g fat (0 saturated fat), 0 cholesterol, 3mg sodium, 17g carbohydrate (13g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.
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