Pineapple Stuffed Dates
|Canned crushed pineapple in juice||8 1⁄4 Ounce (1 Can)|
|Neufchatel cream cheese||2 Ounce, softened|
|Chopped pistachios/Chopped almonds||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Almond extract||1⁄8 Teaspoon|
|Pitted dates||4 Ounce|
|Sweetened flaked coconut||1 Tablespoon, sweetened (For Garnishing)|
1 Drain the pineapple in a sieve over a bowl, pressing with the back of a spoon to remove as much juice as possible.
Transfer to a double layer of paper toweling to finish draining.
In a small bowl, stir together the pineapple, cream cheese, honey, almonds if desired, ginger, and almond extract until blended.
Refrigerate, covered, for2 hours or until firm or chill in the freezer for 30 minutes.
2 Meanwhile, split the dates lengthwise, cutting not quite all the way through.
Fill each date with a slightly rounded 1/2 teaspoon of the pineapple mixture.
Sprinkle the coconut over the filling if desired, and arrange the dates on a serving plate.