Pearson's Food for the Gods
Yield
6 servingsPrep
15 minCook
25 minReady
1 hrsTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
dates
chopped |
|
| 1 | cup |
walnuts
broken |
|
| ¾ | cup |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | teaspoon |
all-purpose flour
opt, see note |
|
| 2 | large |
eggs
separated |
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
dates
chopped |
|
| 237 | ml |
walnuts
broken |
|
| 177 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 15 | ml |
all-purpose flour
|
|
| 5 | ml |
all-purpose flour
opt, see note |
|
| 2 | large |
eggs
separated |
|
| 1 | x |
whipped cream
|
*
|
Directions
Blend the ingredients (except the eggs) lightly with a fork.
Add unbeaten egg yolks and stir lightly.
Fold in stiffly beaten egg whites. Pour in buttered baking dish and set in a larger pan partially filled with hot water.
Bake at 325F until it becomes light brown (20-25 minutes).
Serve cold with whipped cream.
