ORANGE-PUMPKIN TARTS

ORANGE-PUMPKIN TARTS

Who says you can’t enjoy a pumpkin pie-like dessert? Make these tarts and indulge in the reduced sugar version of this well-known special occasion dessert treat.

What you need:

• ¼ c of frozen whipped topping (thawed, low calorie)
• 1 c of oatmeal cookies (sugar-free, crumbled)
• ½ tsp of pumpkin pie spice
• 2 tbsps margarine or butter (melted)
• 2 tbsps of orange juice
• Cooking spray
• ¼ c of egg substitute
• 1 tsp of APF (all-purpose flour)
• ¼ c calorie-free sweetener
• ½ c of evaporated milk (fat-free)
• ½ c of canned pumpkin

How you make it:

  1. Pre-heat your oven to 375 degrees F or 191 degrees C.
  2. Get your tartlet baking pan and coat it with cooking spray.
  3. Sprinkle flour on the compartments.
  4. Mix the butter and the cookie crumbs. Press the mixture onto the bottom of each tartlet compartment, up to at least half-way up the sides.
  5. Bake for about 5 minutes.
  6. Get a mixing bowl and combine the remaining ingredients (except for the whipped topping) with a whisk.
  7. Pour the creamy filling into the baked crusts.
  8. Bake for 25 minutes or until it is set.
  9. Place on a wire rack to cool.
  10. Top each tartlet with a tablespoon of whipped topping before serving.

***Each serving has 261 calories, 12.7 g of fat, 1.5 g of fiber, 6.9 g or protein, 32.6 g of carbohydrates, 18 mg of cholesterol, and 224 g of sodium.

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