Middle Eastern · Dessert
Protein Stuffed Dates with Nuts
Soft Medjool dates are split and packed with a whipped cottage cheese and whey protein filling, studded with walnut, then crowned in chopped pistachio for a no-bake Middle Eastern sweet that eats like a confection but carries a genuine protein load.
$2
18 minsPrep
0 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
337Calories
20.3gProtein
9.1gFat
50gCarbs
40.5gSugar
6.1gFiber
361mgSodium
7mgChol
1.6gSat Fat
569mgPotassium
156mgCalcium
1.1mgIron
0.3mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Prosecco
local
Moroccan Mint Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Slice each date lengthways and remove the pit, keeping the date intact like a little boat, then lay the 10-12 pieces on a board.
2
In a small bowl, mash the drained lowfat cottage cheese with a fork until mostly smooth, then beat in the whey protein isolate and Greek yogurt until you have a thick, pipeable paste.
3
Fold the finely chopped walnut and ground cinnamon through the protein paste.
4
Spoon or pipe the protein-nut filling into each date, mounding it slightly proud of the cut edge.
5
Press the top of each filled date into the finely chopped pistachio so the filling is crusted with green flecks.
6
Arrange the stuffed dates across two bowls, finish with a bare pinch of flaky salt over the top, and chill for 15 minutes to firm the filling before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.2 oz120g pitted date
- 2.1 oz60g well-drained cottage cheese lowfat
- 1 oz28g vanilla or unflavoured whey protein isolate
- 0.7 oz20g greek yogurt
- 0.6 oz16g finely chopped walnut
- 0.4 oz10g finely chopped, for coating pistachio
- 0 oz1g cinnamon ground
- 0 oz1g flaky, to finish salt
