Denial is such any ugly word, especially when it comes to the holidays. Deny yourself too much and you find yourself overindulging. The key is not to feel like you are being denied of anything, but if that doesn't help, here is a wondeful way to have your pumpkin pie and be able to eat it, too.It doesn't have a crust, is portion controlled, but has all the yummy taste of the full fat original.
Low Fat Pumpkin Tartlets
- 8 foil baking cups
- non stick cooking spray
- 1/4 cup sucralose sugar subsititute
- 1-1/2 tsp cornstarch
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. salt
- 1 large egg white
- 1 cup of pumpkin pure
- 3/4 cup fat free evaporated milk
- Preheat oven to 350 degrees. Place baking cups on a baking sheet . Spray each cup with cooking spray.
- Combine sugar, constarch, cinnamon, ginger and salt in small bowl.
- Beat egg white in a larger bowl. Stir in pumpkin and sugar mixture into the egg white. Gradually stir in evaporated milk.
- Fill cups 3/4 full and bake until knife comes out clean. 30 - 40 minutes.
- Cool on baking sheet for 20 minutes, then refrigerate for at least one hour.
- To serve, remove tin foil and decorate. Use a non-fat topping, and to give the crunch of pie crust you may wish to use a few pieces of ginger snap cookies. I love ShaSha cookies made here in Toronto.
This recipe makes 8 tarts. Serve 2 to each guest so serves 4.
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