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STICKY DATE PUDDING
SERVES: 8

PUDDING

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2 egg whites
¼ cup brown sugar (loosely packed)
½ teaspoon bicarb soda
½ cup apple sauce (in jar)
½ cup seedless dates chopped
1½ cups self-raising flour

SAUCE

1 tablespoon (15g) Flora Light® margarine
¼ cup brown sugar (loosely packed)
½ cup evaporated light milk

METHOD

Preheat oven 200ºC fan forced.

To make pudding: Coat an 8 cup muffin tin (or 12 cup tray will do) with cooking spray. Using an electric beater beat egg whites and brown sugar for 1 minute in a medium size mixing bowl. Stir bicarb soda into apple sauce (it will froth) then add to bowl with chopped dates, combine ingredients.

Gently fold flour into mixture in one go, treat as if a sponge, DO NOT BEAT as this will make the puddings tough (mixture can look a little lumpy). Spoon mixture into prepared muffin pan, dividing equally into 8 cups. Bake 20 minutes or until cooked.

To make sauce: Use a small non-stick saucepan, melt margarine, add sugar to pan and stir until sugar has dissolved. Slowly add in milk. Pour sauce over top of each pudding. Serve with low-fat custard, low-fat cream or low-fat ice-cream.

Nutritional Information

PER PUDDING
FAT TOTAL 1.5g
SATURATED 0.4g
FIBRE 1.9g
PROTEIN 5.0g
CARBS 39.7g
SUGAR 20.8g
SODIUM 292mg
KILOJOULES 805 (cals 192)
GI RATING Medium

From “Symply Too Good To Be True Book 5” by Annette Sym. All her cookbooks and her CD Rom Menu Planner are sold in all good newsagencies or visit www.symplytoogood.com.au.

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