At work there is a small fig tree that I have been waiting to ripen up for weeks. Once they started to look very dark and one side sagged a little bit with the weight of the seeds and sugar inside, I knew they were ready. Figs have such a narrow time window in the store, and I think they’re best used within a few days of picking, otherwise they almost disintegrate. On the occasion I can find them, I like them mixed into Greek yogurt.
I remember the first time I had Greek yogurt. I was actually in Greece. I had seen Nigella Lawson use it to blend with hummus for a dip, and it looked so luscious. My first morning in Athens I got a big cup of it at breakfast. I expected it to be like the most amazing whipped cream, but was totally shocked when it practically punched me in the face with sourness. I thought it was nasty, but at the time my reference point for good yogurt was Yoplait so that’s no surprise. Now I love Greek yogurt and know it needs to be mixed with something just the way the Greek people at breakfast had it, drizzed with honey and sometimes with walnuts. Unfortunately, I didn’t notice the honey pot by the yogurt until I had taken that first yucky bite.
This is more like a method than a recipe. You can use any seasonal fruit—I like berries a lot. If you are watching your sugar, you can substitute some (like I did here) or all of the honey with stevia or other low-glycemic sweetener. I like to use a little honey though, not really for the sweetness, but more for the floral taste and aroma.
This makes two breakfast servings or two to four dessert servings.
Greek Yogurt and Fresh Fig Parfait
1 1/2 cups Greek yogurt (0%, 2%, of full-fat, depending on your taste)
1 packet stevia, to taste (or use more honey)
dash of cinnamon
1/4 tsp pure vanilla extract
1 tbsp honey
4 medium fresh figs, trimmed of their stem and diced
1/4 cup chopped walnuts
1. In a small bowl, blend the yogurt, stevia, vanilla, and half the honey. Spread onto your serving bowl.
2. Sprinkle over the chopped figs. Drizzle with remaining honey. Top with chopped walnuts. Chill until serving. If keeping in the refrigerator longer that overnight, add walnuts just before serving so they don’t lose their crunch.