Oral Allergy Syndrome Friendly Ginger-Cardamom Pomegranate Walnut Cups
Total time15 min
Prep time15 min
Cook time0 min
4.6(22)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the yogurt base
- 2 cups plain whole-milk greek yogurt
- 2 medjool dates, pitted and finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cardamom
- ¼ tsp ground cinnamon
- 1 pinch fine sea salt
For the topping
- ¾ cup raw walnut halves
Chef's tipUse the same amount, keeping the same form - whole, chopped, or toasted. - ½ cup pomegranate arils
- 2 tsp raw honey
- 1 tbsp fresh mint leaves, torn (optional)
Instructions
- 1
In a mixing bowl, combine the Greek yogurt, chopped dates, grated ginger, cardamom, cinnamon, and sea salt. Stir until the dates are evenly distributed and the spices are fully incorporated.
- 2
Divide the spiced yogurt evenly among 4 small serving cups or ramekins, smoothing the tops with the back of a spoon.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!