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Subject: Low Fat Sticky Date Puddings Author: on behalf of Anne [ Next Thread | Previous Thread | Next Message | Previous Message ] Date Posted: 09:49:27 11/26/01 Mon Low Fat Sticky Date Puddings Serves: 12 person(s) Points per muffin: 3 points Yield: 12 x muffins Preparation Time: 20 mins Cooking Time: 15 mins Ingredients: 1 cup Light Evaporated milk ¾ cup Splenda 1 Tbsp apple puree 1 tsp bicarbonate of soda 3 tsp cornflour 200 g dates, pitted, chopped 2 eggs, 48g 3 Tbsp margarine, Flora Light 1 cup self-raising flour, sifted 1 cup sugar, brown 1¼ cup water, boiling Directions: 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. Nutritional Information (Per Serving) Calories: 175 cals Kilojoules: 730 kJ Fat: 3.0 g Carbohydrates: 35.0 g Protein: 4.0 g Cholesterol: 15.0 mg Sodium: 80 mg Saturated Fat: 0.0 g Fibre: 1.5 g [ Next Thread | Previous Thread | Next Message | Previous Message ]