Stuffed Dates with Lemon Cream

By rdgplus3

Serves 6

Prep Time: 15 minutes Total Time: 30 minutes

Ingredients

• 12 medjool dates
• 3/4 cup Nut and Seed Trail mix, finely chopped
• 2 tbsp melted butter
• 1 tbsp honey
• 2 egg yolks
• 2/3 cup 35% whipping cream
• 2 tbsp sugar
• 6- 1/2 ” wide strips of lemon peel
• 1/4 tsp cinnamon
• 6 mint sprigs

Preparation

Step 1

1. Combine chopped trail mix, melted butter and honey. Cut down one side of date; remove seed to create a pocket. Stuff dates with nut mixture.

2. Place filling side up in lightly buttered 8” square baking dish.

3. In small saucepan over medium-high heat, combine cream, half the sugar, lemon peel and cinnamon. Bring to a boil, remove from heat and set aside.

4. Whisk egg yolks and remaining sugar until a pale yellow color. Whisk hot cream into egg yolk mixture until blended. Return to saucepan and cook on low heat, slowly bringing sauce up to almost a boil. Set aside.

5. Just before serving, heat dates in preheated 350oF oven for 5 minutes or until warm.

6. Spoon some of the sauce onto each plate. Arrange 2 dates on each plate. Garnish with a lemon strip and a mint sprig.

Per serving: 440 calories, 7 g protein, 28 g fat, 47 g carbohydrates