Pumpkin Tarts - 21g Carbs, 2g Fiber, 7g Sugar
From: www.drgourmet.com
Servings: 6
Serving size: 1 tart
This recipe can be multiplied by 2.
The tarts will keep well, tightly covered, for about 2 days in the
refrigerator.
Special Diet Information - -
Coumadin (Warfarin) -
This recipe is safe for Coumadin (warfarin) users.
Lactose -
Avoid this recipe if you are lactose intolerant.
Sodium -
This is NOT a low sodium recipe.
GERD / Acid Reflux -
No specific GERD triggers.
Gluten Sensitivity -
This recipe is NOT safe for those who are sensitive to gluten.
18 ginger snaps
1 Tbsp light spread (like Promise Buttery Spread Light or Smart Balance Light)
3/4 cup Splenda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1 tsp pure vanilla extract
1 cup pumpkin (no salt added)
1/2 cup 2% milk
4 oz egg substitute
Preheat the oven to 300 degrees F.
Place the ginger snaps in a food processor or blender and process to
fine crumbs. Add the light spread and process until well blended. The
mixture will have the consistency of slightly damp bread crumbs.
Divide the mixture into 6 small tart pans. Lightly press into the bottom
of the tins and then place the tarts pans in the oven. Bake for 15 minutes. Remove from the oven and let cool.
While the tart crusts are baking place the Splenda, salt, ground cinnamon,
ground ginger, ground cloves, vanilla extract, canned pumpkin, 2% milk and
egg substitute in the top of a double boiler. (A Pyrex or stainless bowl
can be used and placed on top of a stock pot with two inches of boiling
water in it.)
Heat the double boiler on high and whisk the pie mixture until well
blended. Cook until the mixture begins to thicken. (This is a good place
to use an instant thermometer because heating the pie filling to above
140 degrees F may curdle the custard.)
Place the pie filling in the pre-baked tart crusts. Place the tart pans
in the preheated oven and bake for 40 minutes.
Chill for at least 1 hour prior to serving.
Servings: 6
Serving size: 1 tart
Nutrition per Serving:
140 Calories, 37 Calories from Fat, 4g Total Fat, 1g Saturated Fat,
2mg Cholesterol, 300mg Sodium, 21g Total Carbs, 2g Dietary Fiber,
7g Sugars, 7g Protein
Vitamin A 131% - Vitamin C 3% - Calcium 16% - Iron 13% - Vitamin K 8 mcg -
Potassium 266 mg - Magnesium 25 mg
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