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1 cup plain 0% Greek yogurt (250 mL)
3/4 tsp ground cardamom or cinnamon (4 mL)
1 Tbsp canola oil (15 mL)
12 Medjool dates, pitted (1)
1/4 cup chopped pistachios (optional) (60 mL)
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- In a small bowl, whisk together yogurt and cardamom. Cover and refrigerate until ready to use.
- In a small nonstick skillet, heat oil over medium heat. Add dates and panfry for about 2 minutes, turning to blister dates (become golden) and heat through.
- Divide yogurt among 6 dessert plates and top each with 2 dates. Sprinkle with pistachios to serve.
Tip: Yogurt is an excellent source of calcium, phosphorus, potassium, and magnesium.
Pan-Fried Dates with Cardamom Yogurt
A simple ending to a wonderful meal. The crunch and colour of the pistachios make it extra special. The yogurt can be made ahead and stored in the refrigerator. This recipe has been reviewed by Heart and Stroke Foundation Registered Dietitians. Recipe courtesy of Professional Home Economist and Cookbook Author, Emily Richards.
- Servings
- 6 people
Nutritional Analysis
- Serving Size
- 1/6th of recipe
- Servings
- 6
- Calories
- 180
- Total Fat
- 2.5 g
- Saturated Fat
- 0.2 g
- Cholesterol
- 5 mg
- Sodium
- 15 mg
- Carbohydrates
- 38 g
- Fiber
- 3 g
- Sugars
- 33 g
- Protein
- 5 g
- Potassium
- 400 mg
