A delicious, low-fat alternative to traditional sticky date pudding, served warm with a low-fat but creamy, caramel-type sauce.
Preparation Time: 20 mins
Cooking Time: 15 mins
Yield: 12 x date puddings
PUDDING: Preheat oven to 350°F.
Place dates and boiling water in a saucepan. Simmer for 2 minutes, until the dates have softened.
Remove from heat and stir in baking soda. Allow mixture to stand for 5 minutes and then purée in a blender.
In a bowl, cream the applesauce, 1 tablespoon margarine and Splenda. Add eggs and beat well. Fold in the sifted flour followed by the date mixture.
Pour the mixture into lined muffin pans. Bake in preheated oven for 15 minutes.
SAUCE: Meanwhile, prepare the sauce.
Place light evaporated milk, brown sugar and remaining margarine into a saucepan. Stir over low heat until everything is combined, then bring to a boil. Reduce heat and simmer.
Dissolve 1 teaspoon cornstarch at a time into a few drops of water, and add to the milk-sugar mixture with a whisk. Keep adding cornstarch until it reaches desired thickness.
* Splenda can be replaced with equal amount of sugar, if desired.
Ingredient suggestion is not included in the nutritional analysis.