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- Frangelico Cream Cheese Stuffed Dates
-
- 24 Natural Delights Medjool dates
- 4 ounces reduced fat cream cheese, room temperature
- ½ teaspoon ground cinnamon
- ¼ cup Frangelico liquor
- ¼ cup finely ground hazelnuts
- Directions
- Makes 24 stuffed dates Slice Medjool dates in half, lengthwise. Remove the pit. Meanwhile, in a bowl, whisk the cream cheese, honey, cinnamon, Frangelico and ground hazelnuts together. Stuff each date with about 1 teaspoon of the Frangelico cream cheese using a plastic bag or piping bag. (Optional) Dust the tops with ground cinnamon.
- Provided by:
- Natural Delights
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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In a small saucepan, whisk sugar, cornstarch, lemon zest, and salt. In a small bowl, whisk coconut milk, cream, and egg yolks. Gradually whisk wet ingredients into dry ingredients in the saucepan. Bring to a boil over medium heat, whisking constantly. Whisk and boil 1 minute. Remove from heat.
Strain through a fine mesh sieve into a heat-proof bowl. Whisk in butter and vanilla extract. Cover and allow to cool to room temperature. Place in the refrigerator and chill until completely cold.
For the topping:
Whip cream with sugar and vanilla until medium stiff peaks form.
In a small skillet set over medium-low heat, toast coconut, stirring often, until it just begins to brown. Add maple syrup and stir constantly until nicely toasted. Remove to a plate to cool.
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