Fig-Set Milk Pudding

Contains 206 kcal and 6g of protein per serving; it satisfies sweet cravings without spiking blood sugar due to the absence of refined sugar.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 7 dried figs · 525 kcal in the whole recipe
• 2 1/2 cups warm milk (500 ml) · 300 kcal in the whole recipe

Method

1. Required equipment: A bowl, cutting board, knife, blender, and 4 small bowls.

   

2. Place the dried figs in a bowl, cover them with warm water, and let them soak for 10 minutes.

   

3. Drain the water from the softened figs and cut off the hard stems with a knife.

   

4. Chop the figs into small cubes.

   

5. Pour the warm milk and the chopped figs into the blender.

   

6. Blend the mixture on high speed until the fig pieces are completely dissolved into the milk.

   

7. Divide the mixture equally into 4 small bowls.

   

8. Cover the bowls with a tray or a kitchen towel so no air can get in.

   

9. Let the bowls sit undisturbed at room temperature for 3 hours.

   

10. Once the mixture sets like yogurt (it shouldn't wobble when shaken), move it to the refrigerator.

    

A Besly kitchen recipe — portions, macros and step photos by Besly.