Do you have “olfactory flashbacks”? It’s a term I use to describe food or aromas that bring me back to a previous time in my life. I have very fond memories of my dad giving us dates rolled in coconut and almonds at Christmas each year. I loved the chewy, sweet texture then and still enjoy dates today.
Olfactory flashbacks inspire me to make new recipes of old favorites. As an ambassador for Natural Delights, I received free samples to make this date recipe. Medjool dates are naturally sweet and a good source of fiber and potassium. They’re versatile and require no refrigeration. Just open the box and eat them!
Cannoli are a popular Italian dessert, though my family never made them. We’d buy them occasionally at little bakeries in Youngstown and I will still seek them out at Ferrari’s Little Italy and other Cincinnati bakeshops. I had the pleasure of making this recipe on WCPO Cincy Lifestyles this morning.
This recipe will take much less ‘thyme’ than traditional cannoli AND it has much lower fat, sugar and calories. There are less than 100 calories per date. I used whipped cream cheese for the filling instead of ricotta or mascarpone which is typically used. They can be made ahead to serve at your favorite party or bring them to your next holiday event.
1 box pitted Medjool dates
1 (8 oz) container whipped cream cheese
1 tsp. cinnamon
1 1/2 tsp. powdered sugar
2 Tbsp. mini semi-sweet chocolate chips
- Split the dates down the middle but do not cut in half.
- In a small mixing bowl, combine the cream cheese, cinnamon and powdered sugar.
- Add 1 tsp. cream cheese mixture to eat date.
- Add 4-5 mini chocolate chips on top of the cream cheese.
- Decorate with colored sprinkles as desired.
Makes 20 stuffed dates. Nutrition information per serving: 98 calories, 2.2 grams fat, 1.3 grams saturated fat, 6.5 mg cholesterol, 20 grams carbohydrate, 1.7 grams fiber, 1.4 grams protein, 57 grams sodium
#samples #ambassador #notpaid