8 fresh dates, pitted, chopped
1 ripe banana, mashed
2 x 62g tubs NESTLÉ SOLEIL DIET Chocolate Mousse
¾ cup (105g) self-raising flour
1⁄3 cup (80ml) diet chocolate ice-cream topping
1 Preheat oven to 200°C or 180°C fan-forced. Lightly spray four ¾-cup (185ml) capacity ovenproof dishes with oil. Line bases with baking paper. Place dishes on a baking tray.
2 Place dates and banana in a food processor and process until almost smooth. Add NESTLÉ SOLEIL DIET Chocolate Mousse and eggs and pulse until just combined. Transfer mixture to a medium bowl. Fold in flour.
3 Divide mixture among prepared dishes. Bake for 20–25 minutes or until firm to the touch. Stand puddings in dishes for 5 minutes before turning out onto serving plates. Heat topping in a small saucepan over low heat. Serve puddings drizzled with topping.
SERVE WITH: Low-fat custard. Add 1 ProPoints value per serve for ¼ cup (60ml).