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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a good snack for a Diabetic. The recipe comes from Diabetic Cooking magazine. Ingredients:
1 refrigerated unbaked pie crust |
1/2 cup splenda sugar substitute |
2 tablespoons cornstarch |
1 eggs or 1 egg substitute, equivalent |
3/4 cup water |
1 tablespoon vanilla |
1/2 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees.
2. Unfold Piecrust.
3. Using a 2 1/2 inch biscuit cutter cut into 12 circles.
4. Press dough scrapes together and cut 8 more circles for a total of 20.
5. Pat pastry circles into MINIATURE MUFFIN CUPS.
6. Press to form tarts.
7. In a medium saucepan,combine SPLENDA, cornstarch, egg,and water.
8. Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
9. Remove from heat.
10. Stir in vanilla and pecans.
11. Evenly spoon about 1-tablespoon mixture into each tart.
12. Bake 16 to 20 minutes.
13. Place muffin pans on a wire rack and cool 10 minutes.
14. Remove tassies from pans and continue cooling on wire rack.
15. Enjoy.
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