We have a diabetic in the family, so we like desserts that everyone can enjoy guilt-free. These figs are sweet and delicious without compromising on good nutrition. That’s why we love the recipe.
—BOB BAILEY COLUMBUS, OH
PREP: 20 MIN. • BAKE: 30 MIN. • MAKES: 3 DOZEN
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
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.
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.
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.
PER SERVING 1 stuffed fig equals 98 cal., 3 g fat (trace sat. fat), 0 chol., 3 mg sodium, 17 g carb., 3 g fiber, 1 g pro. Diabetic Exchanges: 1 starch, 1/2 fat.