This is recipe was adapted from a wonderful dessert that I enjoyed at ?The Dining Room ? 209 Main? in Monticello, Wis. I am not a date lover but you will never know they are there. They add fiber and other nutrients to this yummy dessert..

1 cup chopped dates or dates chopped with dextrose 1-1/4 cups water 4 tablespoons butter or margarine 1/4 cup brown sugar 2 tablespoons Splenda or sugar 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/2 teaspoon salt 2 eggs 1/4 cup brandy 3/4 cup flour 1 cup chopped walnuts* freshly grated nutmeg, optional garnish

Brandy Sauce 3-1/2 teaspoons cornstarch 1 cup fat-free half & half or whole milk, divided 1/2 cup brown sugar 1 tablespoon butter or margarine 2 tablespoons brandy

Preheat oven to 400 degrees. Butter 10 small 1/2 cup oven-proof custard cups or large muffin tins. In a small sauce pan, combine dated and water. Bring to a boil and boil for 1 minute. Remove from the heat and set aside. In a food processor, combine butter, brown sugar, and Splenda. Beat well. Add baking soda, baking powder, salt, eggs, and brandy. Add flour and mix briefly. Add date and water mixture. Process until smooth. Stir in nuts. (*If walnuts are omitted, add additional ¼ cup flour to the batter.) Spoon batter into custard cups. Bake for 18 - 20 minutes or until set in the middle. Remove and cool on a rack.

Brandy Sauce ? In a small saucepan, combine cornstarch and 2 tablespoons of half & half or milk. Stir until completely smooth. Add remaining half & half or milk, brown, sugar and butter. Cook over medium heat until mixture comes to a rolling boil, while stirring constantly. Add brandy. Store in a covered jar in refrigerator. To serve, spoon 2 tablespoons of sauce in small bowl. Place one mini cake on top. Garnish with freshly ground nutmeg if desired.

Serves 10

Nutritional Information per serving: Calories: 215 Fat, gm.: 8 Protein, gm.: 4 Carbs, gm.: 34 Cholesterol, mg.: 50 Fiber, gm.: 1.4