This is a fantastic dessert. The bonus is that it is very low in fat and calories yet very high in fiber. I am not a fan of dates but I do really like this dessert. The recipe was given to me by my friend Laurie McCollough when we visited her cottage on Madeleine Island.

2 tablespoons flour (yes, only 2 tablespoons!) 1 teaspoon baking powder 1 cup finely chopped walnuts 1 cup (8 ounces) finely chopped dates 1/2 cup sugar 1/4 cup Splenda or additional 1/4 cup sugar 1/2 teaspoon salt 1/2 cup Egg Beaters egg substitute or 2 eggs, lightly beaten 1 teaspoon vanilla 1/2 cup mini-chocolate chips, optional

Preheat oven to 350 degrees. Heavily butter 6 large muffin tins or custard cups. In a large bowl, combine flour, baking powder, nuts, dates, sugar, Splenda, and salt. This can be mixed ahead and stored in a plastic bag. When ready to bake, add eggs and vanilla. Stir to mix well. Add chocolate chips if desired. Fill muffing tins 3/4 full with batter. Bake for 25 - 30 minutes or just until set. Do not over-bake.

These are great to bake while serving the main dinner course. They will be ready to enjoy while still warm when it is time for dessert. Serve with ice cream, whipped cream, rum sauce, or caramel sauce.

Note: Dried apricots can be substituted for the dates although the cake will be firmer and slightly drier.

Serves 6

Nutritional Information per serving:

Calories: 210 Fat, gm.: 3 Protein, gm.: 4 Carbs, gm.: 42 Cholesterol, mg.: 0 Fiber, gm.: 2.9