Rosemary Fig Greek Yogurt

Rosemary Fig Greek Yogurt

(How-To-Video with hilarious surprise!!!!)

Rosemary figs over Greek yogurt

Greek yogurt is all the rage these days, but the individually packed store bought stuff has a truckload of sugar which, in my mind, defeats the health benefits.  This quick preserve is the less-sweet answer yet still easy.  Make a batch at night and your breakfasts will be prepped for the week.

I love this Rosemary Fig sauce, it’s so decadent and luxurious (but healthy… ssshhhhh don’t tell!).  The other day, Eddie, who’s favorite food is hotdogs, woke up and said, “Oh my Gawd I’m so excited for yogurt!”

“HUH?!”  I thought, “Who are you?!”

Foodie Note: The sauce yields about 16 oz and is about a week of breakfasts for two people.  Make sure you have enough yogurt on hand!

The options are endless as you can make a batch of this sauce from just about any fruit that is past its prime or didn’t ripen properly.

(For additional herb/fruit combination ideas, see Mocktail Bar; for quick preserving see Stone Fruit Jam and Rhubarb Cherry Compote.)

Serves 4


3 cups ripe/fresh figs

1/2 cup brown sugar

1/2 cup port

pinch of sea salt

1 tablespoon fresh rosemary, chopped

2 cups 2%  Greek yogurt, such as Fage

honey (optional)


1) Wash figs, slice off stem and cut into quarters.

2) In a small sauce pan, add brown sugar and port.  Bring to a simmer over high heat.

3) Reduce temperature to medium low; add figs, rosemary and a pinch of salt to the hot port, gently stir to coat fruit.  The liquid should be bubbling but not splattering.

4) Cook partially covered with a lid for 30 minutes, stirring occasionally.

5) Remove from heat, let cool and transfer to a glass jar.  (Sauce can be stored in the refrigerator for up to two weeks)

To Serve

Portion yogurt into bowls, top with rosemary fig sauce and a drizzle of honey (optional);  Enjoy immediately alongside strong coffee and good company!