Fig Honey Yogurt Crunch

• 250 g (about 1 cup) — Plain nonfat Greek yogurt
• 110 g, quartered — Fresh figs
• 28 g (about 1/3 cup) — Plain oat granola, labeled wheat-free and nut-free
• 8 g (about 1 tsp) — Pure honey
• 10 g, roughly chopped — Raw shelled pistachios
• 0.3 g (small pinch) — Ground cinnamon

Method

1. 1Season the yogurtStir the Greek yogurt with the cinnamon for 30 seconds.30 secLook for: The yogurt is smooth and evenly flecked.
2. 2Spoon out the yogurtSpread all the yogurt into a shallow bowl and make a slight well in the center.Look for: The yogurt forms a thick level base.
3. 3Prepare the figsRinse and dry the figs, remove their stems, and cut each one into quarters.Look for: The quarters hold their shape and show moist pink centers.Safety: Use a clean stable cutting board.
4. 4Arrange the figsPlace every fig quarter over the yogurt without pressing it into the base.Look for: The fruit remains distinct and evenly distributed.
5. 5Add the honeyDrizzle all the honey in a thin stream over the figs and yogurt.Look for: A light gloss covers the fruit without a pool of honey.
6. 6Finish with crunchAdd the granola and chopped pistachios in dry bands and serve immediately.Look for: The granola and nuts remain visibly dry and crisp.Safety: Keep the yogurt chilled until serving.