Everyday Food Chocolate-pumpkin tart (lightened)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 214.0
- Total Fat: 10.6 g
- Cholesterol: 35.3 mg
- Sodium: 145.4 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 2.2 g
- Protein: 2.7 g
View full nutritional breakdown of Everyday Food Chocolate-pumpkin tart (lightened) calories by ingredient
Introduction
I've taken the recipe from the magazine and lightened it a bit - instead of cream I used Half & Half. I also substituted Splenda for sugar.The wafer cookies are hard to find. I sometimes substitute five 100-calorie packs of the Oreo wafer cookies. I've taken the recipe from the magazine and lightened it a bit - instead of cream I used Half & Half. I also substituted Splenda for sugar.
The wafer cookies are hard to find. I sometimes substitute five 100-calorie packs of the Oreo wafer cookies.
Number of Servings: 10
Ingredients
-
20 Chocolate Wafer Cookies
3 Tblsp Butter, melted
2 Tblsp Splenda
4 oz Semisweet chocolate pcs, melted
1 large egg
1.5 c. Pumpkin, canned
1/4 c. Brown Sugar
1/4 c. Maple Syrup
1/2 c. Half & Half
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
Directions
Preheat oven to 350-deg.
Combine cookie wafers and Splenda in a food processor - pulse until finely ground. Add melted butter and pulse until crumbs are moistened.
Press crumbs into a 9-inch removable-bottom tart pan. Place the pan unto a rimmed baking sheet and bake for 12 minutes or until set.
Pour melted chocolate onto warm crust; spread with spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of pan with butter; set aside.
In a bowl, whish together pumpkin, egg, half-n-half, maple syrup, brown sugar, spices, and salt. Pour filling into prepared crust. Bake on rimmed sheet until set - about 45 to 50 minutes. Cool 1 hour at room temperature. Refrigerate 1 hour (or up to 1 day).
Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.
Number of Servings: 10
Recipe submitted by SparkPeople user PETUNIAPIG.
Combine cookie wafers and Splenda in a food processor - pulse until finely ground. Add melted butter and pulse until crumbs are moistened.
Press crumbs into a 9-inch removable-bottom tart pan. Place the pan unto a rimmed baking sheet and bake for 12 minutes or until set.
Pour melted chocolate onto warm crust; spread with spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of pan with butter; set aside.
In a bowl, whish together pumpkin, egg, half-n-half, maple syrup, brown sugar, spices, and salt. Pour filling into prepared crust. Bake on rimmed sheet until set - about 45 to 50 minutes. Cool 1 hour at room temperature. Refrigerate 1 hour (or up to 1 day).
Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.
Number of Servings: 10
Recipe submitted by SparkPeople user PETUNIAPIG.
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