Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (4)
Guess I should add, if I substitute the dates I will put those ingredients in the blender or food processor to smooth it out, not planning on putting whole chunks of date in the recipe, although I guess that could be interesting too LOL! Date paste would work very well for those who bother to make it. Maybe 1/3 cup date paste and two tablespoons of molasses would be about right.
I also don’t like the use of cane sugar in these recipes. If I try it, I will substitute a few pitted dates and reduce the amount of molasses.
Pure cane sugar? Any substitute that will work?
What are the calories and protein