This site is published by McNeil Nutritionals, a division of Johnson & Johnson Pacific Pty Ltd. It is intended for visitors from New Zealand only. See our Legal Notice and Privacy Policy. Last modified 14 May 2010.
© McNeil Nutritionals, Division of Johnson & Johnson Pacific Pty Ltd. 2006 – 2009.
This site is published by Johnson & Johnson Pacific Pty Ltd which is solely responsible for its contents.
Sticky Date Pudding
Serves 12
Ingredients
200g pitted dates
250g low fat creamed cottage cheese
1 cup SPLENDA® Low Calorie Sweetener Granular
2 eggs
1/2 cup freshly squeezed orange juice
2 cups wholemeal self-raising flour
- Preheat oven to 180°C. Line a 10x20cm deep loaf tin with baking paper.
- Place dates in a food processor and process until chopped.
- Add cottage cheese and SPLENDA® Granular and process until smooth.
- Add eggs and orange juice and process until combined.
- Sprinkle flour over the top of the mixture. Using the pulse button, mix until just combined.
- Spoon mixture into prepared tin and bake for approximately 1 hour or until cooked when tested with a skewer. Serve warm or cold
(Pudding only, excluding Caramel Sauce)
| Carbohydrate | g | 29 |
| Energy | kJ | 717 |
| Fat | g | 2 |
| Protein | g | 8 |
| Sodium | mg | 198 |
| Fibre | g | 4 |
| Saturated Fat | g | 1 |
| Sugars | g | 12 |
This recipe, when compared a with a traditional recipe has a 43% reduction in kilojoules, a 23% reduction in carbohydrate and a 39% reduction in sugars.
RECIPE TIPS
- Serve with Low Calorie Caramel Sauce
- Fresh or dried dates can be used for this recipe.
- Use low fat creamed cottage cheese. If unavailable, sieve normal cottage cheese before use.
- If a food processor is not available, finely chop the dates and combine thoroughly with other ingredients.
- A square tin can be used. The cooking time in this instance could be reduced by 5-10 minutes.
