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Dates Stuffed with Pistachio Cream Cheese

Prep time 12 mins
Cook time 4 mins
Yield 24 servings (serving size: 1 stuffed date half)
These plump dates are filled with a cardamom-spiced cream cheese that's flecked with pistachios and sweetened with honey. They're sure to be a crowd-pleaser.


  • 1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
  • 3 tablespoons finely chopped pistachios, toasted
  • 1 tablespoon honey
  • 1/8 teaspoon ground cardamom (optional)
  • 12 whole pitted Medjool dates, cut in half lengthwise

Nutrition Information

  • calories 53
  • caloriesfromfat 25 %
  • fat 1.5 g
  • satfat 0.7 g
  • protein 0.9 g
  • carbohydrate 10.2 g
  • fiber 0.9 g
  • cholesterol 3 mg
  • iron 0.2 mg
  • sodium 21 mg
  • calcium 12 mg

How to Make It

  1. Combine first 3 ingredients and, if desired, cardamom in a medium bowl; beat with a mixer at medium speed until creamy. Spoon cream cheese mixture into a small zip-top plastic bag, and seal bag. Carefully snip off 1/4 inch of 1 bottom corner of bag.

  2. Pipe about 2 teaspoons cream cheese mixture down center of each date half. Serve at room temperature, or cover and chill until ready to serve.

Oxmoor House Healthy Eating Collection