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.

Yield: 24 servings (serving size: 1 stuffed date half)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 25%
  • Fat: 1.5g
  • Saturated fat: 0.7g
  • Protein: 0.9g
  • Carbohydrate: 10.2g
  • Fiber: 0.9g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 21mg
  • Calcium: 12mg

Ingredients

  • 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

Preparation

  1. 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. 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.
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