Orange-Pumpkin Tarts

Offer these individual tarts as an alternative to pumpkin pie at your next holiday meal.

Yield: 4 servings (serving size: 1 tart)

Ingredients

• 1  cup  crumbled sugar-free oatmeal cookies (5 cookies)
• 2  tablespoons  butter or margarine, melted
• Cooking spray
• 1  teaspoon  all-purpose flour
• 1/2  cup  canned pumpkin
• 1/2  cup  evaporated fat-free milk
• 1/4  cup  "measures-like-sugar" calorie-free sweetener
• 1/4  cup  egg substitute
• 2  tablespoons  orange juice
• 1/2  teaspoon  pumpkin pie spice
• 1/4  cup  frozen reduced-calorie whipped topping, thawed

Preparation

1. Preheat oven to 375°.

2. Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans. Bake at 375° for 5 minutes.

3. Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.

4. Bake at 375° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.

carbo rating: 31

Nutritional Information

Calories:

261 (0.0% from fat)

Fat:

12.7g (sat 4.9g,mono 0.0g,poly 0.0g)

Protein:

6.9g

Carbohydrate:

32.6g

Fiber:

1.5g

Cholesterol:

18mg

Iron:

1.4mg

Sodium:

224mg

Calcium:

147mg