Fat-free Sticky Toffee Pudding

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Last weekend I helped a teacher at my school cater a dinner. IT WAS AWESOME. But what was even more awesome was the dessert she served…warm, melting, creamy sticky toffee pudding! Lo and behold , it was full of butter and cream. So, this weekend I made my own fat-free version and, I must say, it’s quite satisfying! I know I’m getting a little redundant with fat-free-ness of this (and my other posts), but served with a side of greek yogurt, this dessert really is a fat-free extravaganza.

Recipe:
Makes 4

Cake:
3/4 cup dates (I used Medjools with pits and just pitted them)
3/4 cup fat free milk
1/4 teaspoon baking soda
1/8 cup applesauce
1/4 cup packed brown sugar
1/2 + 1/8 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt

Toffee Sauce:
1/4 cup peeled and pitted dates (mushed into a paste)
1/2 cup fat free milk
1/4 cup unpacked brown sugar
1/2 teaspoon cinnamon

Preheat oven to 325 degrees
Bring the milk to a low boil
Add chopped dates
After a minute, take the dates off heat and stir
Add baking soda, applesauce, brown sugar
Stir
Add flour, cinnamon, nutmeg, and salt
Stir
Pour it all into greased ramekins
Bake for about 25-30 minutes!

While the cakes are baking, you can start the sauce
Heat the milk
Add the date mixture and stir until smooth
Add the sugar and cinnamon
Stir until smooth
If it looks too thick, you can add more milk (or perhaps even maple syrup)

When cakes come out of the oven, poke a gazillion holes with a toothpick and seep the toffee sauce into the cake. Remember to save some sauce for later!

But after all this shenanigans, what you’ll be left with is a dreamy, creamy, warm, dense, sweet dessert. I promise!

HEALTH FACT OF THE DAY: Dates are a super fruit! Dates are full of fiber; insoluble fiber to be exact. This means that they do not dissolve in water and that means as they travel through the intestines they help remove “bulk” and prevent constipation. They are also a healthy source of natural sugars!

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