Stuffed Dates with Ricotta

This intensely satisfying treat, infused with traditional Middle Eastern flavors, relies on dates for its sweetness - remember to use pit-in dates; they contain more moisture than their pitted counterparts.

Photo: Joanne Tsakos

By Lisa Turner

Serves: 4
Hands-on time: 10 minutes
Total time: 10 minutes

INGREDIENTS:

• 1/4 cup part-skim ricotta cheese
• 1 tsp raw honey
• 1/4 tsp ground cardamom, plus additional for garnish
• 2 tbsp ground raw unsalted pistachios (TIP: Whirl whole nuts in a clean coffee grinder)
• 12 medium deglet nour dates
• 12 raw unsalted shelled pistachios or blanched almonds for garnish, optional

INSTRUCTIONS:

1. In a small bowl, stir ricotta and honey until well combined. Stir in cardamom and ground pistachios.
2. With a sharp knife, cut a lengthwise slit on 1 side of each date. Remove pits. Using a small spoon, stuff each date with 1 tsp ricotta mixture. Press 1 pistachio on top of each date. Arrange on a serving platter and, if desired, garnish with additional cardamom. Serve at room temperature.

Nutrients per serving (3 dates): Calories: 137, Total Fat: 5 g, Sat. Fat: 1 g, Carbs: 23 g, Fiber: 3 g, Sugars: 18 g, Protein: 4 g, Sodium: 21 mg, Cholesterol: 5 mg

Nutritional Bonus: A staple food in the Middle East and often called upon in Italian and Greek cuisines, dates are small, surprising powerhouses of vitamins and minerals. Ounce for ounce, they have more potassium than a banana.

COOL IT:For a firmer, more flavorful filling, chill stuffed dates for 1 hour before serving
.