Low-fat Sticky Date Pudding
Serves: 12 person(s)
Preparation Time: 20 mins
Cooking Time: 15 mins
Yield: 12 x muffins
A delicious alternative to traditional sticky date pudding, much lower in fat and calories and served warm with a low fat but creamy, caramel sauce.
1 1/4 cup water, boiling
1 tsp bicarbonate of soda
1 Tbsp apple puree
3/4 cup Splenda
1 cup self-raising flour, sifted
1 cup sugar, brown
1 cup Light Evaporated milk
3 Tbsp margarine, Flora Light
3 tsp cornflour
200 g dates, pitted, chopped
2 eggs, 48g
Pudding: Preheat the oven to 180*C.
Place the dates and the boiling water in a saucepan and simmer for a couple of minutes until the dates have softened.
Remove from the heat and stir in the bicarbonate of soda. Allow the mixture to stand for 5 minutes and then puree with a blender.
Cream the apple puree, 1 Tbsp margarine and Splenda. Add the eggs and beat well.
Fold in the sifted flour followed by the date mixture.
Pour the mixture into a lined muffin tray.
Bake for 15 minutes.
Sauce: While the muffins are cooking, prepare the sauce.
Put the light evaporated milk, brown sugar and remaining margarine into a saucepan. Stir over a low heat until everything is combined, then bring to the boil. Reduce the heat and simmer.
Dissolve 1 tsp of cornflour at a time in a few drops of water and add to the mixture with a whisk. Keep adding cornflour until you reach the desired thickness.
Family Health Network
Member Comments: (1)
By: r87mig - 2010-04-21
my family reallyenjoyed this dessert very temping togo back for seconds