California Date Cassata

California Date Cassata

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11/4 cups California Dates, chopped

1 cup Ricotta Cheese, part-skim

5 Tbsp Sugar

1 Tbsp Lemon Juice

1/2 tsp Lemon Peel, fresh and grated

1 oz Semi-Sweet Chocolate, chopped

1-10oz Pound Cake

3 Tbsp Sherry

41/2 cups Strawberries, sliced



In a small mixing bowl, mix together ricotta, 2 Tbsp sugar, lemon juince and lemon peel.  Stir in 1/2 cup dates and the chocoate and set aside.  Trim brown deges from pound cake and slice horizontally into 3 slices.  Sprinkle bottom slice with 1 Tbsp sherry.  Spread with half of the ricotta mixture.  Set the second slice on top of the first.  Sprinkle the second slice with 1 Tbsp of sherry and spread with remaining ricotta mixture.  Cover them with the remaining slice and sprinkle with 1 Tbsp sherry.

Line a 9x4 inch bread pan with plastice wrap and set Cassata inside.  Cover with plastic wrap.  Place 2 unopened #12 cans in another 9x4 inch bread pan and set on top of Cassata to weigh it down.  Refrigerate 2-3 hours or overnight.

One half hour before serving, combine strawberries with remaining 3 Tbsp sugar and 3/4 cup dates.  Let sit at room temperature.  To serve:  Remove Cassata from pan and slice into 12 slices.  Place 2 slices on each plate along with 3/4 cup strawberry mixture.


Per Serving: 501 Calories, Protein 10g, Carbohydrates 80g, Dietary Fiber 4g, Fat-Total 15g, Cholesterol 91mg, Sodium 145mg

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