Cut a slit along one side of the date to open and allow for stuffing. Remove the pit. In a small bowl, marinate the dates in the wine for at least one hour or overnight. Drain the dates (reserving the wine).
Meanwhile, in a separate bowl chop the pistachios and mix with the cream cheese. Place a teaspoon of cheese/nut mixture into each date. Wrap each stuffed date with a thin slice of prosciutto. Sprinkle chopped parsley over the top and drizzle a tablespoon of reserved marinade to keep prosciutto moist.
Serve with lime wedges.
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|Serving Size: 1 Serving (156g)|
|Recipe Makes: 6|
|Calories from Fat: 330 (64%)|
|Amt Per Serving||% DV|
|Total Fat 36.7g||49 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 15.4g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 52.8mg||16 %|
|Sodium 386.1mg||13 %|
|Potassium 543.9mg||14 %|
|Total Carbohydrate 40.9g||12 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 36.8g|
|Protein 7.1g||10 %|
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Calories per serving: 517
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