These Mediterranean-style cheese-stuffed bites are a sticky, nutty after-dinner treat.
Ingredients
- 125g mascarpone
- 125g fresh ricotta
- 45g (1/4 cup) icing sugar mixture
- 2 teaspoons finely grated orange rind
- 30 fresh dates
- 45g (1/4 cup) dry roasted hazelnuts, coarsely chopped
Frangelico syrup
- 215g (1 cup) caster sugar
- 125ml (1/2 cup) water
- 80ml (1/3 cup) Frangelico liqueur
Method
- Step 1Use an electric beater to beat the mascarpone, ricotta, icing sugar and orange rind in a large bowl until smooth.
- Step 2Use a small sharp knife to cut a slit in each date. Remove and discard the stones. Spoon 1 heaped teaspoon of the ricotta mixture into each date.
- Step 3To make the Frangelico syrup, place the sugar and water in a medium saucepan over low heat. Cook, stirring, for 2-3 minutes or until the sugar dissolves. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes or until the syrup thickens slightly. Stir in the Frangelico. Set aside for 30 minutes to cool.
- Step 4Place the dates on a serving platter and pour over the Frangelico syrup. Sprinkle with the hazelnuts and serve.
- High carb
- Low carb
- Low fat
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
485 kj
Energy
3.5g
Fat Total
1.5g
Saturated Fat
1g
Fibre
1.5g
Protein
20g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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