Diabetic Dessert of the Week – Pumpkin Tartlets

November 18, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is Pumpkin Tartlets. To make this week’s Dessert you’ll be needing Refrigerated Pie Crust, Solid Pack Pumpkin, Fat Free Skim Milk, Egg, Sugar Substitute, Granulated Sugar, Ground Cinnamon, Vanilla, Salt, Ground Nutmeg, Ground All Spice, and Fat Free Whipped Topping. There are 122 calories, and 16 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Pumpkin Tartlets
Whether you’re looking for a party-perfect treat to serve up on Halloween or a dessert for your Thanksgiving table, this pumpkin-packed recipe is sure to delight!

Ingredients
Nonstick cooking spray
1 refrigerated pie crust (half of 15-ounce package)
1 can (15 ounces) solid-pack pumpkin
1/4 cup fat-free (skim) milk
1 egg
3 tablespoons sugar substitute*
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Dash ground allspice
1 1/2 cups fat-free whipped topping

Directions
Yield: 12 servings
Serving size: 1 tartlet

1. Preheat oven to 425°F. Spray 12 standard (2 1/2-inch) muffin cups with nonstick cooking spray.

2. Unroll pie crust on clean work surface. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into each prepared muffin cup.

3. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.

4. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes more, or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Spoon 2 tablespoons whipped topping on each tartlet just before serving. Sprinkle with additional cinnamon and/or nutmeg, if desired.

*Note: This recipe was tested with sucralose-based sugar substitute.

Nutrition Information:
Calories: 122 calories, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pumpkin-tartlets/

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