Ingredients
- 3 1/2 oz dates, chopped
- 1 cup water
- 1 tsp baking soda
- 1/4 cup reduced-calorie margarine
- 1/2 cup Splenda No Calorie Sweetener
- 2 large eggs
- 1 cup white self-rising flour
- 3/4 cup unpacked brown sugar
- 1/2 cup light cream
- 4 Tbsp reduced-calorie margarine
Directions
- Coat an 8-inch round cake pan with cooking spray. Preheat oven to 350ºF.
- Combine dates and water in a pan, bring to a boil, remove from heat and
stir in baking soda. Let mixture stand for 5 minutes and then process in a
blender until smooth.
- Cream margarine, sugar and eggs with an electric mixer until thick and
creamy. Fold in flour and then date mixture. Pour into prepared pan and bake
for about 45 minutes or until cooked through. Allow pudding to cool for 10
minutes and then remove from pan.
- To make Butterscotch Sauce, combine brown sugar, cream, and 4 tablespoons
margarine in a small pot and heat without boiling, stirring until sugar is
dissolved.
- Increase heat and simmer for 3 minutes, careful not to burn sauce. Drizzle
over warm pudding to serve.
Serves | 8
POINTS per serving | 6
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