Dates Stuffed with Pistachio Cream Cheese

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.


24 servings (serving size: 1 stuffed date half)

Recipe from

Oxmoor House

Recipe Time

Prep: 12 Minutes
Cook: 4 Minutes

Nutritional 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


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


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.

Ana Kelly,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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