As stone fruits come into season, substitute peaches, nectarines, or apricots, pitted and cut up, for the figs here. Use 4 apricots or 2 large peaches or nectarines.
|½||cup walnuts, coarsely chopped|
|4||fresh figs, cut into uneven
|Squeeze of lemon juice|
|1||teaspoon chopped fresh
|2||cups plain Greek yogurt|
1. Have on hand four 6-ounce
2. In a dry skillet over medium heat, toast the walnuts, shaking the pan constantly, for 5 minutes or until
aromatic. Transfer to a bowl.
3. In a bowl, combine the figs,
lemon juice, honey, rosemary, and
walnuts. Stir gently.
Divide the yogurt among the
glasses, and top with the fig mixture.