Date and Ginger Cream Pots

Preheat oven at 350F.

In a deep mixing bowl beat together the cream cheese, heavy cream, powdered sugar, lemon juice, and flour.
Fold in the dates, ginger, and orange zest. Mix to combine.

Spoon the mixture into small (6 ounces or smaller) lightly sprayed or greased ramekins – you’ll need only 4.

Bake for 20 to 25 minutes, or until firm and lightly golden on top.

Remove from oven and dust heavily with powdered sugar.

Serve warm with a side of vanilla cookies or shortbread biscuits.

***When eating this, push the teaspoon to the side – it’s best if you use the cookies to scoop out the mixture.