Sticky, dried dates are supersweet, so Maura Kilpatrick simmers them with espresso to make a thick paste, which she molds and freezes. When she slices the log to serve, she tops it with pistachios and tangy Greek yogurt. More Healthy Desserts More Desserts from F&W Editors

January 2010


Credit: © Quentin Bacon

Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine the espresso powder with the brown sugar and 1 cup of hot water and bring to a simmer. Add the dates and simmer until softened, about 5 minutes. Using a slotted spoon, transfer the dates to a plate to cool. Peel the dates and discard the skins. Coarsely chop the dates, adding 2 tablespoons of their syrup to loosen them slightly. Spoon the date mixture onto a sheet of plastic wrap and roll into a 6-inch log. Roll up the log and twist the ends to seal. Freeze until firm, at least 4 hours or overnight.

  • Unwrap the log and cut into 12 slices; transfer to plates. Top each slice with a dollop of yogurt, sprinkle with the pistachios and serve.

Make Ahead

The date log can be frozen for up to 2 weeks.