Pumpkin Torte-lettes
Nutritional Info
- Servings Per Recipe: 17
- Amount Per Serving
- Calories: 182.6
- Total Fat: 5.4 g
- Cholesterol: 1.6 mg
- Sodium: 263.3 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 1.3 g
- Protein: 2.9 g
View full nutritional breakdown of Pumpkin Torte-lettes calories by ingredient
Introduction
This crowd-pleaser is definitely worth the work and time it takes. It's low-calorie - adapted from a torte recipe that was more than 500 calories a serving - and comes in at only 180 calories a torte-lette! NOTE: This is easiest if made over two days. This crowd-pleaser is definitely worth the work and time it takes. It's low-calorie - adapted from a torte recipe that was more than 500 calories a serving - and comes in at only 180 calories a torte-lette! NOTE: This is easiest if made over two days.Number of Servings: 17
Ingredients
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1 box yellow cake mix
1 can pumpkin
--
4 oz cream cheese, room temperature
1/2 tub whipped cream (like Cool Whip)
4 tsp sugar substitute
1/2 cup pumpkin
1 tsp pumpkin pie spice
1 serving McDonald's caramel sauce (from Apple Dippers) - you can use ice cream caramel, but this is easier for portion control.
1/3 c chopped pecans
Directions
1. Preheat oven to 350.
2. Mix cake mix and can of pumpkin. Divide into muffin tins, filling each 2/3. Should make 17 or 18.
3. Bake as directed - about 25 minutes.
4. Put on rack to cool, them transfer to cake pan, cover with plastic wrap and freeze for several hours. This is important when cutting the muffins, otherwise they will crumble.
ONCE FROZEN THROUGH, make frosting.
5. Beat the cream cheese until light and fluffy.
6. Add sugar substitute, 1/2 c pumpkin and pie spice. Beat until smooth. Fold in whipped topping.
7. Cut each muffin into three: remove top, cut bottom in half horizontally.
8. Spread frosting on top of each muffin piece - about a quarter-inch thick. Stack each muffin back together. This is easiest if you do a single muffin at a time.
9. Empty McDonald's caramel into small sandwich bag. Cut small hole in corner and use to draw caramel on each muffin. Sprinkle with pecans. Store in refrigerator.
Serves 17.
Number of Servings: 17
Recipe submitted by SparkPeople user NALLIE01.
2. Mix cake mix and can of pumpkin. Divide into muffin tins, filling each 2/3. Should make 17 or 18.
3. Bake as directed - about 25 minutes.
4. Put on rack to cool, them transfer to cake pan, cover with plastic wrap and freeze for several hours. This is important when cutting the muffins, otherwise they will crumble.
ONCE FROZEN THROUGH, make frosting.
5. Beat the cream cheese until light and fluffy.
6. Add sugar substitute, 1/2 c pumpkin and pie spice. Beat until smooth. Fold in whipped topping.
7. Cut each muffin into three: remove top, cut bottom in half horizontally.
8. Spread frosting on top of each muffin piece - about a quarter-inch thick. Stack each muffin back together. This is easiest if you do a single muffin at a time.
9. Empty McDonald's caramel into small sandwich bag. Cut small hole in corner and use to draw caramel on each muffin. Sprinkle with pecans. Store in refrigerator.
Serves 17.
Number of Servings: 17
Recipe submitted by SparkPeople user NALLIE01.
