Unknown
on Saturday, February 15, 2014
Ingredients
-
1 cup
crumbled sugar-free oatmeal cookies (5 cookies)
-
2 tablespoons
butter or margarine, melted
-
Cooking spray
-
1 teaspoon
all-purpose flour
-
1/2 cup
canned pumpkin
-
1/2 cup
evaporated fat-free milk
-
1/4 cup
measures-like-sugar calorie-free sweetener
-
1/4 cup
egg substitute
-
2 tablespoons
orange juice
-
1/2 teaspoon
pumpkin pie spice
-
1/4 cup
frozen reduced-calorie whipped topping, thawed
Preparation
- Preheat oven to 375°.
- Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch)
tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of
pans. Press crumb mixture into bottoms and three-fourths way up sides of
pans. Bake at 375° for 5 minutes.
- Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
- Bake at 375° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.
Filled Under:
below 300cal
dessert
diabetic
low-calorie
tart
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