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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
-
Total Fat
2.5g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 15mg
- Sodium 40mg
-
Total Carbohydrate
4g
- Dietary Fiber 0g
- Total Sugars 3g
- Added Sugars 0g
- Protein 1g
- Potassium 30mg
- Phosphorous 0mg
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
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