13 minutes ago
Thursday, December 10, 2009
When I was catering luncheons, back in the day, this was my most popular hors d'oevres.
My original stuffed date recipe calls for mascarpone cheese mixed w/ a bit of maple syrup, sprinkled with crushed pistachios. It is very sweet and rich and is good served for dessert w/ black coffee.
Well, these days, since I am more prone to watching my waistline, I opted for Greek yogurt instead of the mascarpone cheese.
I eat Greek yogurt everyday. I buy the no fat kind, and I like to bake with it as well as have it with fresh figs in the summer.
Oikos sent me some free samples (I buy it anyway! ha!), and the honey flavor was PERFECT for the dates (you can always add a tablespoon of honey to plain Greek yogurt).
The sprinkled pistachios made it seem like a Greek dessert.
Greek Yogurt Stuffed Dates:
12 medjool dates, pits removed and cut in half without going thru
5 oz. container of Oikos no fat, Greek style yogurt, honey flavor
1/4 cup of chopped pistachio meats
With a small knife or spoon, spread some yogurt into each date and sprinkle chopped nuts on top.
They are best served cold.