Ready in 35 minutes
Calorie controlled indulgence for the dieters.
Delicious and guilt free.
Cal: 264 per serve Fat: 5.2
1. Pre-heat oven to 180. Coat a 12 muffin tin with cooking spray.
2. Chop dates and place in a medium saucepan with water, for 5 minutes or until soft. Stir in vanilla essence and bicarbonate of soda. Allow to cool slightly.
3. Beat together low fat spread and sugar till pale and creamy. Gradually add eggs. Stir in cooled date mixture.
4. Fold in flour. Spoon evenly into prepared muffin tin. Bake for 20-25 minutes or until the puddings spring back when lightly touched. Cool in tin for 5 minutes. Serve warm with low fat ice cream and drizzle with caramel topping.
joesweeney 4y agoYes, these are lighter than regular sticky date puddings, but they got rave reviews at our recent dinner party, with guests taking home all they could while remaining polite. I found that they kept very well in the refrigerator for several days, and came back to life with a 30sec zap in the microwave. I served these with a white chocolate and brandy sauce, with sliced, southern comfort soaked dried figs... Oh my... Decadence!
Sooze 9y ago[I posted this recipe.]