This little dish is heaven when eaten warm with a glass of milk. Substitute dried apricots if you can't find dates.
Ingredients
Crust:
- 7 Tbsp unsalted butter, cut into pieces
- ¾ cup whole-wheat flour
- ¼ cup ground flaxseed
- ¼ cup Splenda
- ¼ cup sliced almonds
Filling:
- 2 large eggs
- 1 cup white grape juice concentrate
- 1/3 cup whole-wheat flour
- Pinch salt
- ½ lb pitted dates, chopped
Instructions
- Preheat oven to 350F. Coat an 8-inch square baking pan with nonstick cooking spray.
- For crust: In food processor, combine butter, flour, flaxseed, and Splenda. Pulse until pebbly and crumbly. Press ¾ of mixture into prepared pan. Bake until lightly browned, about 15 minutes.
- For filling: In medium bowl, whisk eggs, juice concentrate, flour, and salt until combined. Stir in dates. Pour filling over crust. Evenly sprinkle remaining crust over fruit, then sprinkle with almonds. Bake 25 minutes, or until lightly browned and firm at edges but soft in the middle. Place on wire rack to cool completely. Store, tightly covered, in the refrigerator for 2 days.
Makes 12.
Nutritional Information
- 1 serving = 235 calories
- Vitamin C: ½ serving
- Other vegetables: ½ serving
- Whole grains: ½ serving
- Fat: ½ serving
- Iron: some
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