Pumpkin Pie Tartlets
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 50.9
- Total Fat: 0.2 g
- Cholesterol: 1.0 mg
- Sodium: 109.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
View full nutritional breakdown of Pumpkin Pie Tartlets calories by ingredient
Introduction
fat free Pumpkin treats for diabetics & those w/ bariatric surgery fat free Pumpkin treats for diabetics & those w/ bariatric surgeryNumber of Servings: 16
Ingredients
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16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup Splenda for Baking
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 (15 ounce) can Pumpkin
1 (12 fluid ounce) can Evaporated Fat Free Milk
Directions
1.Preheat oven to 350 degrees F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
2.Combine Splenda, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and Splendamixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
3.Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour.
Number of Servings: 16
Recipe submitted by SparkPeople user KRISTA36.
2.Combine Splenda, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and Splendamixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
3.Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour.
Number of Servings: 16
Recipe submitted by SparkPeople user KRISTA36.