Mini Pumpkin Pie Tarts


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Makes 60  Serving Size 2 Chill Time 1 hour

Ingredients:
2 oz light cream cheese
1/4 C Splenda
1/2 C canned pure pumpkin
3/4 C plus 1/3 C fat-free whipped topping
60 mini phyllo shells
60 pecan halves
1 tsp vanilla
3/4 tsp apple pie spice

Directions:

  1. Place cream cheese in a medium microwavable bowl, cover and microwave on high for 15 seconds or until softened.
  2. Beat cream cheese, splenda, 3/4 C whipped topping, vanilla and apple pie spice in a large bowl until well blended.
  3. Spoon 1 1/2 tsp pumpkin mixture into each phyllo shell. Top with 1/2 tsp whipped topping and 1 pecan half. Cover and refridgerate for at least 1 hour to set.

Nutritional Information Per 2 tart servings calories 60, fat 4g, protein 1g, carbohydrates 4g, fiber 1g, sodium 60 mg

Recommended for patients on the  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Skinny Pumpkin Dessert


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Serves 8 (1/8 slice) Cook Time 1hour

Ingredients:
15 oz canned pumpkin
2 Tbsp light butter, softened
3/4 Cup light brown sugar, unpacked
1/2 Cup fat free milk
1 large egg 2 large egg whites
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1 tsp vanilla extract

Directions:

  1. Preheat oven to 350°F.
  2. Place pumpkin in a large bowl. Add light butter, and mix well. Using an electric mixer, mix in brown sugar, milk, eggs, egg whites, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
  3. Bake 60 minutes, or until knife inserted in center comes out clean. Serve with whipped topping and enjoy!

Per slice: Calories: 172.3 Fat: 6.4 g Carbs:31.4 Fiber: 1.7 Protein: 3.5 g Sugar: 20.7 Sodium: 143.1 mg

 

Recommended for patients on the Modified Profast (Fast and Flexible) Program,  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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