Figs are in season through December and are a good source of iron, calcium and phosphorus. You can eat figs raw, with or without their peel, or use them in baked goods. Apples are also in season throughout fall and early winter, which means they are at their peak sweetness and flavor. Use this recipe as a fresh appetizer or a palate cleansing side dish!

Makes 6 Servings


2 large red apples, cored and diced

6 dried figs, chopped

2 ribs of celery, diced

1/2 cup non-fat Greek yogurt

1 tablespoon lemon zest

2 tablespoons slivered almonds

2 carrots, peeled and grated


In a small bowl, combine apples, figs and celery. Add yogurt and mix thoroughly. Top with almonds and grated carrots. Serve.


Nutritional Info:

Serving size: About 3/4 cup

Calories: 89                           Sodium: 38 mg

Total fat: 1 g                           Total carbohydrate: 18 g

Saturated fat: trace               Dietary fiber: 3 g

Trans fat: 0 g                         Sugars: 3 g

Monounsaturated fat: 1 g     Protein: 3 g

Cholesterol         : trace