Recipes: Lemon-Mascarpone Stuffed Dates, Honey-Almond Stuffed Dates, Rice Pudding Stuffed Dates

Lemon-Mascarpone Stuffed Dates Makes 1 dozen.

Note: Zest is the colored part of the skin, which is grated; be careful to avoid the white pith, which is bitter.

• 12 medjool dates (each about 2 in. long)

• 1/2 c. mascarpone cheese

• 2 tsp. fresh lemon juice (Meyer lemons are particularly nice)

• 4 tsp. lemon zest (more for garnish; see Note)

• 1 tsp. honey

Carefully slice dates open, but do not cut in half. Remove and discard pits.

In a bowl, stir together mascarpone, lemon juice, lemon zest and honey.

Spoon about 2 teaspoons of the mascarpone mixture into each date. If desired, garnish each date with a few shreds of lemon zest. Serve, or cover and chill up to 1 day.

Nutrition information per date:

Calories82Fat4 gSodium4 mgSaturated fat2 g

Protein1 gCholesterol14 mgDietary fiber1 g

Diabetic exchanges per serving: 1 fruit, 1 fat.

Honey-Almond Stuffed Dates

Makes 1 dozen.

Note: From the recently republished cookbook "A Biblical Feast," by Kitty Morse.

• 12 medjool dates (each about 2 inches long)

• 1 c. honey

• 1 c. whole almonds, finely ground

Directions

Toast sesame seeds in a dry pan over medium heat until fragrant and slightly brown; cool.

In a medium pan over medium-low heat, warm honey until foamy, 8 to 10 minutes. Remove from heat. Stir in ground almonds. Cool until the consistency of a soft caramel.

Pour sesame seeds into a shallow bowl. Scoop up 1 heaping teaspoon of almond-honey mixture. Roll in sesame seeds to form a spindle shape. Stuff into a date. Repeat process with remaining filling and dates. Serve or cover and store at room temperature up to 1 day.

Nutrition information per date:

Calories240Fat10 gSodium5 mgSaturated fat1 g

Carbohydrates39 gCalcium43 mg

Diabetic exchanges per serving: 1 fruit, 1 1/2 other carb, 1/2 medium-fat meat, 1 1/2 fat.

Rice Pudding Stuffed Dates Makes 1 dozen.

Note: Serve any extra rice pudding alongside stuffed dates, or chill to enjoy later.

• 1 tbsp. sugar

• 1 vanilla bean (about 7 in. long)

• 2 c. whole milk

• 1/4 c. jasmine rice

• 12 medjool dates (each about 2 in. long)

• 2 to 3 tbsp. finely chopped unsalted pistachios

Directions

Add milk and rice to sugar. Stir over high heat until mixture boils, then reduce heat to medium and simmer until the rice is very tender to bite. Let rice pudding cool for about 5 minutes.

Carefully slice dates open, but do not cut in half. Remove and discard pits. Spoon about 2 teaspoons of rice pudding into each date and sprinkle with about 1/2 teaspoon of pistachios. Serve while rice pudding is still warm.

Nutrition information per date (using all the pudding):

Calories96Fat2 gSodium17 mgSaturated fat1 gCarbohydrates19 gCalcium55 mg

Protein2 gCholesterol4 mgDietary fiber1 g