frozen yogurt stuffed dates
I just moved to NYC, and I’ve been what you might call...dating around ;-)
Want a video tutorial? Watch me make some dates here.
Servings: 9 stuffed dates
Active Time: 10 minutes
Ingredients:
9 medjool dates
1 cup plain Greek yogurt*
Optional: chia seeds, flax seeds, hemp seeds, coconut flakes, nut butters, jams, honey, etc.
This is what “a generous heaping of yogurt” looks like.
Recipe:
1. Cut dates in half. Make sure to spread the two halves far apart enough so that you can add a generous heaping of yogurt.
2. Fill the date with a dollop (just under a tablespoon) of yogurt.
3. Sprinkle dry toppings.
4. Freeze for 2 hours. (I love using my INKA Food Containers for this step because they provide a freezer-tight seal!)
5. When ready to eat, spread your choice of nut butters, jams, and/or honey on top! Voila—let’s make some dates <3
Non-negotiables:
Medjool dates – You won’t find a dried fruit as rich and decadent as a medjool date! I know they run a little bit more expensive, but I’m able to buy them from my local fruit stand for $5 for 2lbs!
“A generous heaping of yogurt” — I love how the tangy yogurt cuts the decadent richessness of the dates. To ensure a balanced ratio, you’ll need to stuff the dates with as much yogurt as possible.
Greek yogurt — I would recommend Greek or Icelandic yogurt over a thinner European-style or labne-style yogurt. The higher protein content in Greek or Icelandic yogurt will make the dates easier to stuff.
Try experimenting with:
Non-dairy yogurts — If you are dairy-free though… In test #3, I’ve tried the recipe with non-dairy cashew yogurt. Unfortunately, the non-dairy yogurt does retain tartness or creaminess when frozen. If you do opt for the non-dairy route though, go for a coconut yogurt. Coconut yogurt is higher in fat content, making the dollop more structured and more creamy.
Nut/seed butters
Food styling tips:
Get creative with your toppings!
Line the dates up in a row or matrix, creating a pattern with the different toppings.
Recipe Development:
Test #1— Over the summer, I started stuffing my dates with almond butter and jam. Almond butter and dates are a classic snack-dessert, but sometimes the combination feels a little too rich for me. The jam added another dimension of sweetness—fruit! I used a variety of cherry, strawberry, and apricot preserves.
What I did right: The jams cut the richness.
Needs improvement: Perhaps one more dimension could be added to flavor profile to cut the richness further.
Test #2 — I added greek yogurt to provide a tang and then froze the yogurt stuffed dates.
What I did right: The tang cut the sweetness.
Needs improvement: I didn’t add enough yogurt so that half my date was left with no yogurt.
Test #3 — Speaking of life changes, I’ve moved to NYC to start medical school, and my eating habits have changed. I eat less extravagant and curated meals, and I’ve been snacking a lot more. I’ve been making frozen stuffed yogurt dates, reaching for them at all times of the day—whether mid-day, pre-runs, or post-dinner. In October, I had the opportunity to work with Inka, and I pitched frozen yogurt stuffed dates as recipe idea to use with their new food containers. Taking on brand work has been an exciting way to retain a sense of my creative self in the onslaught of science. My life has never been solely science (which also reflects my view of medical practice), so I’m thankful for any chance to flex creativity these days.
I wanted to try a non-dairy yogurt alongside a regular greek yogurt in this test. Non-dairy yogurts don’t have the same consistency as their dairy counterparts: non-dairy yogurts rely on gums for thickening agents instead of dairy proteins. I wanted to make sure they would still fill the date. Depending on their non-dairy alternative (e.g., soy, almond, etc.), they have less fat content.
My hypotheses were correct. I used my favorite non-dairy cashew-based yogurt. Stuffing the date with cashew yogurt and transferring the date into the container was a little more troublesome. Once frozen, the yogurt looked icy—due to its decreased fat content. It did not taste as creamy or tangy as the dairy version.
What I did right: I added coconut and flax seed as toppings, both of which added their own type of nutty nuance.
If you decide to make some dates, please tag me @everythingalexcooks,
(and I mean actually tag me, the new IG update doesn’t notify me when I simply get mentioned in a caption).
I want to see your creations and hear your thoughts!
