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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

Prep Time

Servings

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)

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.

Ingredients

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)

Did you know?

Canola was developed in Canada in the 1970s? Its very name is a contraction of “Canadian” and “ola”, signifying oil.

Did you know?

Canola’s contribution to the Canadian economy has increased by $7.2 billion in the past decade.

Directions

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.

Nutritional Analysis

Calories

180

Total Fat

2.5 g

Saturated Fat

0.2 g

Cholesterol

5 mg

Sodium

15 mg

Carbohydrates

38 g

Fiber

3 g

Protein

5 g

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