Cream cheese stuffed dates
This simple yet elegant dish proves dessert doesn't have to be complicated, packed with sugar or overly filling.
If you are anything like me, you don't have a huge sweet tooth. So I (like you) tend to like desserts that are simple and not overly sweet.
That said, a piece of fruit on its own rarely cuts it.
What I enjoy about stuffed dates is how easy they are to make, how delicious they are, and how easy the recipe scales. I can make one or 100. OK, 100 might be a little ambitious. But you get the idea. It doesn't quite have the commitment of baking a cake.
- 1 pound dates
- 8 ounces cream cheese, room temperature
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- Balsamic vinegar for drizzling
First, pit the dates. If you are making 25 of these ... make someone else pit them. Chances are you aren't eating 25 on your own. To pit them, simply slice a date lengthwise and pop out the pit.
Add your cream cheese to the bowl of a stand mixer along with the vanilla extract and sugar. Using the whisk attachment, whip the cream cheese with the other ingredients until they are fully combined.
Transfer the cream cheese mixture to a plastic sandwich bag.
Cut a small corner off of the bag and then pipe the cream cheese mixture into the dates. Of course, if you have a pastry bag, use that. But it is not required.
Place the dates in a preheated oven and bake them at 375 degrees F for 10 minutes, just until warm.
Serve with a drizzle of balsamic vinegar. Honey is also a great addition. Enjoy!