How to Make Mini-Pumpkin Tarts
No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!
10 min prep time
30servings
1 tart
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Step-By-Step Instructions:
- Preheat oven to 350 degrees.
- Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
- In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
- Fill each muffin cup with pumpkin-cream cheese mixture.
- Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
Nutrition facts
30 Servings
-
Serving Size
1 tart
-
Amount per serving
Calories
40
- % Daily value*
-
Total Fat
2.5g
3%-
Saturated Fat
1.2g
6%
-
Saturated Fat
-
Cholesterol
15mg
5% -
Sodium
40mg
2% -
Total Carbohydrate
4g
1%-
Dietary Fiber
0g
0% -
Total Sugars
3g
-
Dietary Fiber
-
Protein
1g
-
Potassium
30mg
<1%
Ingredients
light cream cheese (softened)
8 oz
mini vanilla wafer cookies
30
light sour cream
1/4 cup
low calorie sugar substitute
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