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Mini-Pumpkin Tarts

Mini-Pumpkin Tarts
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Photo Credit: Peter Papoulakos.
Summary

No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!

  • Prep time
    10 min
  • Servings
    30 Servings
  • Serving size
    1 tart
Desserts Holidays & Entertaining Quick & Easy Vegetarian Low Sodium Lower Carb Kid Friendly
Nutrition Facts

Nutrition Facts

30 Servings

  • Serving Size
    1 tart
  • Amount per serving Calories 40

  • Total Fat 2.5g
    • Saturated Fat 1.2g
  • Cholesterol 15mg
  • Sodium 40mg
  • Total Carbohydrate 4g
    • Dietary Fiber 0g
    • Total Sugars 3g
  • Protein 1g
  • Potassium 30mg
Desserts Holidays & Entertaining Quick & Easy Vegetarian Low Sodium Lower Carb Kid Friendly
Ingredients

Ingredients

  • light cream cheese (softened)
    8 oz
  • Mini-Nilla wafer cookies
    30
  • light sour cream
    1/4 cup
  • Splenda Sugar Blend
    1/4 cup
  • eggs
    1
  • vanilla extract
    1/2 tsp
  • canned pure pumpkin
    3/4 cup
  • ground cinnamon
    1/2 tsp
  • ground nutmeg
    1 pinch

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Directions

Directions

  1. Preheat oven to 350 degrees.

  2. Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.

  3. In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.

  4. Fill each muffin cup with pumpkin-cream cheese mixture.

  5. Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.

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