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Fresh Figs and Yogurt

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“This is from a cookbook entitled "Creative Cooking", and somehow manages to be both refreshing and decadent. It's so good. If you can only get small figs, use a few more; the glasses should be full almost to the top. Why not just make a double batch anyway? I usually do. :) I hope you enjoy this! Please note: Cooking time is chilling time.”
2hrs 15mins

Ingredients Nutrition


  1. Submerge figs in hot (not boiling) water for 1 minute.
  2. Drain, peel, and quarter each fig.
  3. Beat the cream lightly, and blend it into the yogurt.
  4. Spoon a little of the cream mixture into four sherbet glasses.
  5. Top with a layer of figs and continue with alternating layers, finishing with a layer of cream.
  6. Sprinkle each layer with the sugar.
  7. NOTE: If I want this to be rather sweet, I sprinkle sugar on top of each cream layer, if I want less, I only use it on the very top.
  8. It's up to you.
  9. I have tossed the figs in the sugar before with decent results.
  10. Chill in the refrigerator for at least two hours to allow the sugar to melt into the cream.

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