Butter Tart Filling - Diabetic per 1 of 30 servings
- Number of Servings: 30
Ingredients
2 cups raisins1/3 cup margarine plus 2 tbsp.1/3 cup splenda brown sugar3/4 cup no sugar pancake syrup1/8 tsp. salt4 large. eggs, slightly beaten1 tsp. vanilla2 tsp. vinegar
Pour boiling water over raisins & let stand for 10 mins. Drain & dry. Set aside.
Combine butter, sugar, syrup & salt. Mix well. Stir in eggs, vanilla, & vinegar. Do not use electric mixer or hand beater as beating makes the mixture too frothy causing mixture to boil over pastry during baking.
Place frozen tart shells on cookie sheets. Sprinkle 1 to 2 tsp. raisins in the bottom of each shell.
Fill shells 2/3 full.
Bake in 400 deg. oven for 10 mins.
Reduce heat to 350 deg. & bake for 5 to 10 mins. longer or until pastry is golden.
Serving Size: Fills 30 - 3" tart shells - fill 2/3 full
Number of Servings: 30
Recipe submitted by SparkPeople user MARIO432.
Combine butter, sugar, syrup & salt. Mix well. Stir in eggs, vanilla, & vinegar. Do not use electric mixer or hand beater as beating makes the mixture too frothy causing mixture to boil over pastry during baking.
Place frozen tart shells on cookie sheets. Sprinkle 1 to 2 tsp. raisins in the bottom of each shell.
Fill shells 2/3 full.
Bake in 400 deg. oven for 10 mins.
Reduce heat to 350 deg. & bake for 5 to 10 mins. longer or until pastry is golden.
Serving Size: Fills 30 - 3" tart shells - fill 2/3 full
Number of Servings: 30
Recipe submitted by SparkPeople user MARIO432.
Nutritional Info Amount Per Serving
- Calories: 73.1
- Total Fat: 3.4 g
- Cholesterol: 21.9 mg
- Sodium: 66.5 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.4 g
- Protein: 1.1 g