Print
ShareThis
Spiced Pear with Vanilla Ice Cream
With our collection of dessert recipes, learn how you can make ice cream and sorbets that will be the talk of the town.
Prep Time: 23 minutes
Yield: Makes 12 servings
Ingredients:
1
package (15 ounces) refrigerated pie crust
1
can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)
3
tablespoons sugar substitute*
1/4
cup fat-free (skim) milk
1
large egg
3
tablespoons 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
Preparation:
1.
Preheat oven to 425° F.
2.
Spray 12 standard (2-1/2-inch) muffin pan cups with nonstick cooking spray; set aside.
3.
Unroll pie crust on clean work surface. Using 2-1/2-inch biscuit cutter, cut 12 circles; discard scraps. Press 1 circle into each of 12 prepared muffin cups.
4.
Combine pumpkin, 3 tablespoons sugar substitute, milk, egg, sugar, cinnamon,1/2 teaspoon vanilla, salt, nutmeg and allspice in medium bowl. Stir until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.
5.
Bake 10 minutes. Reduce heat to 325° F. Bake 12 to 15 minutes more or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Dollop 2 tablespoons topping onto each tartlet.
Nutritional Information:
| Serving Size: 1 tartlet | |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 24 mg |
| Saturated Fat | 4 g |
| Total Fat | 10 g |
| Calories from Fat | 43 % |
| Calories | 205 |
| Protein | 2 g |
| Sodium | 183 mg |
Dietary Exchange:
| Starch | 2 |
| Fat | 2 |
This recipe appears in:
Pies & Tarts
