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.
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)
Tip: Yogurt is an excellent source of calcium, phosphorus, potassium, and magnesium.
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)
Tip: Yogurt is an excellent source of calcium, phosphorus, potassium, and magnesium.
