1
1/4 cup light cream cheese
2 tsp finely grated lemon zest
Generous pinch ground black pepper
12 dried pitted dates, or small dried figs
12 large basil leaves
12 slices prosciutto
In a small bowl, stir cream cheese with lemon peel and pepper. Slice dates in half lengthwise. Stack basil leaves, then slice in half lengthwise. Slice prosciutto in half lengthwise. Spread about 1/4 tsp (1 mL) cheese mixture on cut side of each date. Top each with half a basil leaf. Place on narrow end of prosciutto slice. Roll up with tip of leaf poking out. Rolls will keep well, loosely covered and refrigerated, overnight.
Calories 23, Protein 1g, Carbohydrates 3.3g, Fat 0.8g, Fibre 0.4g, Sodium 62mg.