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Even though temperatures are cooling down on the East Coast, a 'no cook' dessert is what we all need right now with crazier schedules. This month's Recipe Redux challenge was all about the raw, no cook dessert and simplicity. So I took figs (obvious fruit choice for me but also awesome because they have the highest calcium content of any fruit), dipped them in Greek yogurt and froze them to create a healthy almost white chocolate like texture and topped it off with reduced balsamic vinegar.

I know, technically, the reduced balsamic is cooked, but it's just too good not to add. If you want to be all strict about it, skip the balsamic and top with honey and cinnamon. Equally delicious, but not as visually striking for blog photos. Honey also will easily form this design on the frozen figs and get kind of chewy while the cinnamon will add a contrasting warmth. The Greek yogurt shell meanwhile was actually a version of this Almond Joy Grape recipe. So perfect for figs. 

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Frozen Greek Yogurt Figs with Toppings

///Ingredients///

  • 1/2 C 0% Greek Yogurt
  • 1 generous tablespoon wildflower honey
  • Figs, stems on
  • Reduced Balsamic Vinegar OR Honey and Cinnamon Sugar
  • ///Directions///  Mix Greek yogurt and honey for the base. Rinse figs and leave stems attached if possible for easy dipping. Dry figs completely and dip into yogurt. Place on a wax paper tray or plate and freeze. After about 10 minutes or until the yogurt is set to the fig, drizzle with reduced balsamic vinegary (as shown) or more honey and cinnamon. Freeze again until set. 

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    I could also see this dessert done with Orange flavored Chobani Greek. What would you use this base for?

    Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.