Stilton Date Mini Cakes
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Stilton Date Mini Cakes
Stilton Date Mini Cakes
3/4 cup finely chopped dates
2 tbsp. dry sherry
3/4 cup crumbled Stilton cheese (in our Deli), softened
1/4 cup extra virgin olive oil
1 cup light sour cream
1 egg
1 cup flour
3/4 cup uncooked polenta
2 tbsp. sugar
2 tsp. baking powder
1/4 tsp. kosher salt
1 tbsp. finely chopped fresh chervil or 1 tsp. dried herbes de Provence
Coarse sea salt (optional)

Prep: 20 minutes, Cook: about 15 minutes, Makes: about 44

1. Preheat oven to 350°F and line 44 mini muffin cups with paper liners. Spray paper liners with nonstick cooking spray.

2. Stir together dates and sherry in a microwave-safe bowl; cook, covered, on HIGH for 1 minute. Set aside to cool.

3. Beat together cheese and oil in the large bowl of an electric mixer. (Mixture will stay lumpy.) Beat in sour cream and egg. Stir in remaining ingredients including reserved dates with a wooden spoon until just combined.

4. Spoon batter into prepared mini muffin cups, filling about 2/3 full. Sprinkle with a pinch of coarse sea salt, if you like. Bake for about 15 minutes or until a toothpick inserted into the center comes out clean and tops are lightly browned. 

Nutritional Information:
(2 pieces): 110 calories, 3 g protein, 5 g total fat, (2 g sat.), 14 g carbohydrate, 1 g fiber, 6 g sugar, 15 mg cholesterol, 150 mg sodium, 3 points plus