It’s not too difficult to come up with a dessert for a special occasion, most times. You just need to figure out how special the occasion if for which you want to serve the dessert, how much time you have to spend on it, and then look for a recipe that is doable and that you have the ingredients for.
I find it’s much more difficult to find something to serve as a dessert for regular at-home meals. I generally tend to make dessert for us on weekends, usually on Saturday or Sundays. A lot of people in India, including older school children, have 6-day weeks though a lucky few need to go in only on 5 days a week. So weekdays mean a very hurried breakfast, carry-along lunches and dinner is the time for a freshly cooked and warm meal.
So in our home, it’s the weekends when we have lunch and dinner that’s a little more elaborate and definitely the time to serve dessert. I’m usually looking for a dessert that is a bit “healthier” than the average idea of a dessert which is all about sugar and fat which is definitely what the doctor did not order for us. The problem with “healthier” desserts is that not everyone always likes them.
And that’s why I find it often a challenge to make and serve a dessert that ticks all the boxes and finds that balance between taste and being good for the health! This dessert of Baked Figs With Honey-Scented Yogurt And Granola does tick those boxes and is great on taste too.
It’s a fruit based dessert for one thing and baking the fresh figs improves the flavour. You can grill the figs if you prefer. There’s no added fat, just the goodness of yogurt and a little bit of sweet from the fruit itself, some honey and a little brown sugar. The home-made Granola is mostly oats and almonds with a little egg white to bind it together a bit.
The creaminess of the Honeyed Yogurt, the juicy Baked Figs, the crunch of the Granola and the spice combination make for a really light and satisfying dessert. You could even serve this for a weekend brunch. Me, I could make a whole meal out of this!
This recipe is adapted from Cooking Light.