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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 36 |
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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. 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:
1. Preheat oven to 350°. Remove stems from figs. Cut an âXâ 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. Yield: 3 dozen.
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