Fresh figs are drizzled with honey, cinnamon and lemon, then baked until caramelised at the edges for a heart-friendly, lower-calorie dessert served alongside light yoghurt. A scattering of walnuts adds gentle crunch that balances the soft texture of the figs.
Trim the stems off the figs, score a shallow cross on top of each, and arrange them in a baking dish.
Stir the honey, cinnamon and lemon juice together in a small bowl and drizzle it over the figs.
Let the figs sit at room temperature for twenty minutes; this gives the honey time to soak in.
Bake in an oven preheated to 180°C for forty-five minutes, until the figs soften and their edges caramelise.
Top the baked figs with the roughly broken walnuts and serve with a spoonful of low-fat yoghurt on the side.
Make sure the figs are well coated in the syrup before baking, or the tops will dry out. Allergens: contains dairy (yoghurt) and tree nuts (walnut).
For an even lighter, heart-friendly version you can skip the yoghurt entirely and serve the figs plain; the calories drop further, but you lose the creamy contrast.
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