Keeping with the kick off of the Fall season. .I wanted to bring you a recipe for a delectable treat that would be fun yet healthy. .
Pumpkin Pie Tarts
Health benefits of Pumpkin:
Alpha-carotene "Vitamin A" (promotes healthy vision and ensures proper immune function)
Beta-carotene "Vitamin B" (reverses skin damage caused by the sun and act as an anti-inflammatory)
Fiber (reduce bad cholesterol levels, protect the body against heart disease, control blood sugar levels, promote healthy digestion, and plays a role in weight loss)
Vitamin C (boosts immunity, reduces the risk of high blood pressure and heart disease, and regulates cholesterol levels)
Vitamin E (promotes healthy skin by protecting the body from sun damage and may reduce the risk of Alzheimer's disease and certain cancers)
Potassium (aids in balancing fluid levels in the body, promotes strong bones, is necessary for energy production, and helps to control blood pressure)
Magnesium (aids the body in hundreds of functions, including promoting a healthy immune system, contributing to bone strength, and normalizing heart function)
Pentatonic acid "B5" (balance hormone levels and manage stress)
AND this treat is only 100 calories ;") How great is that!!
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces
Preheat oven to 350º F.
Place baking cups on baking sheet with sides.
Spray each cup with cooking spray.
Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl.
Beat egg whites in large bowl.
Stir in pumpkin and sugar mixture.
Gradually stir in evaporated milk. S
Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
Bake for 25 to 28 minutes or until knife inserted near centers comes out clean.
Cool on baking sheet for 20 minutes.
Refrigerate for at least 1 hour.
Top each with whipped topping and gingersnap crumbs.
Ready to Serve ;")