Sweet Potato Streusel Tarts- Healthier Version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Crust:1/2 cup all-purpose flour1/2 cup whole wheat flour2 teaspoons granulated sugar2 packets Splenda2 tablespoons chilled butter, cut into small pieces (I Can't Believe It's Not Butter)2 tablespoons vegetable shortening (Crisco)3 tablespoons ice waterCooking sprayFilling:1/4 cup sugar free maple syrup2 teaspoons brown sugar2 packets Splenda3/4 teaspoon ground cinnamon1/2 teaspoon ground allspice1 large egg white1 cup mashed cooked sweet potatoes1/4 cup evaporated fat-free milkStreusel:2 tablespoons finely chopped pecans2 teaspoons brown sugar2 packets Splenda1 1/2 teaspoons chilled butter, cut into small pieces ( I Can't Believe It's Not Butter)
To prepare crust, lightly spoon flour into a dry measuring cup, and level with a knife. Place the flour granulated sugar, and Splenda in a food processor; pulse 2 times or until combined. Add 2 tablespoons butter and shortening, and pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, 1 tablespoon at a time, processing just until combined (do not form a ball). Shape mixture into a 6-inch log; wrap in plastic wrap coated with cooking spray. Freeze 30 minutes.
Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.
Preheat oven to 425°.
To prepare the filling, place syrup and next 5 ingredients (syrup through egg white) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.
To prepare streusel, combine pecans, brown sugar, and Splenda in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425° for 10 minutes. Reduce heat to 350° (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack.
Yield: 2 dozen (serving size: 1 tart)
Recipe Adapted from Cooking Light Magazine
Number of Servings: 24
Recipe submitted by SparkPeople user EAGLES17.
Shape the dough into 24 balls, and place 1 ball in each of 24 miniature muffin cups coated with cooking spray. Press dough into the bottoms and up the sides of the muffin cups.
Preheat oven to 425°.
To prepare the filling, place syrup and next 5 ingredients (syrup through egg white) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended. Add sweet potatoes and milk; beat until well blended. Spoon about 4 teaspoons filling into each muffin cup.
To prepare streusel, combine pecans, brown sugar, and Splenda in a small bowl; cut in 1 1/2 teaspoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel evenly over tarts; bake at 425° for 10 minutes. Reduce heat to 350° (do not remove tarts from oven); bake for 12 minutes or until the filling is set. Cool for 5 minutes on a wire rack. Run a knife around outside edges. Remove tarts, and cool completely on wire rack.
Yield: 2 dozen (serving size: 1 tart)
Recipe Adapted from Cooking Light Magazine
Number of Servings: 24
Recipe submitted by SparkPeople user EAGLES17.
Nutritional Info Amount Per Serving
- Calories: 45.3
- Total Fat: 1.6 g
- Cholesterol: 0.1 mg
- Sodium: 19.3 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.6 g
- Protein: 1.0 g
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