Ingredients
Pudding
¼ cup margarine, softened
¼ cup Splenda
¼ cup sugar
1 egg yolk
½ cup skim milk
1½ teaspoon baking powder
13 squares (2½ inch) graham crackers, rolled fine 6 sheets low fat
1 egg white, beaten to soft peaks
Date Topping
½ pound dates, finely chopped
½ cup Splenda
¼ cup water
¼ teaspoon vanilla
¼ cup margarine, softened
¼ cup Splenda
¼ cup sugar
1 egg yolk
½ cup skim milk
1½ teaspoon baking powder
13 squares (2½ inch) graham crackers, rolled fine 6 sheets low fat
1 egg white, beaten to soft peaks
Date Topping
½ pound dates, finely chopped
½ cup Splenda
¼ cup water
¼ teaspoon vanilla
Directions
- Preheat oven to 350º.
- Mix together butter and sugars; add egg yolk and milk, and mix.
- Mix together baking powder with graham cracker crumbs; add to mixture.
- Fold in egg white.
- Pour into greased 8 x 8 inch baking pan.
- Bake at 350º for 25-27 minutes.
- Cool before putting on date topping.
- Cook dates, sugar, and water for a few minutes, until dates are very soft.
- Cool mixture before adding vanilla.
- Frost cake with date mixture.
Image
Prep Time
20 min
Nutrition Facts
- Servings per Recipe: 9
- Calories: 230
- Calories from Fat: 54
- Total Fat: 6
- Cholesterol: 24 mg
- Sodium: 228 mg
- Carbohydrate: 41 g
- Dietary Fiber: 3 g
- Protein: 3 g
- Exchange: 2 starch, 1 fruit, 1 fat
- Carbohydrate Units: 3