Holiday Recipe Series- Parts III and IV

Pecan Tartlets

cooking spray
3 large eggs
1/8 tsp salt
1 Tbsp butter, melted
1/3 cup dark corn syrup
2/3 cup dark brown sugar
1 tsp vanilla extract
1/3 cup chopped pecans
24 pecan halves

1. Preheat oven to 450 degrees. Place twelve 3 oz ramekins in a baking pan or on a cookie sheet; coat ramekins with cooking spray.

2. In a medium bowl, beat eggs with salt. Add melted butter, corn syrup, sugar and vanilla; beat well. Blend in chopped pecans and spoon batter halfway up ramekins. Place 2 pecan halves on top of each ramekin.

3. Bake for about 17 minutes. Reduce oven temp to 350 degrees and bake until a knife or toothpick comes out clean, about 15-20 minutes more. Remove from oven and allow to cool; serve in ramekins with a spoon, either warm or cool.

Yields 1 ramekin per serving. 3 WeightWatchers points per serving.


Crustless Pumpkin Pie

1 15 oz can pumpkin
1 12 oz can fat free evaporated milk
2 eggs, beaten
1/2 tsp salt
2 tsp pumpkin pie spice (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves)
1 tsp vanilla
2/3 cup Splenda

1. Preheat oven to 400 degrees. Spray pie plate with cooking spray.

2. Combine all ingredients and beat until smooth. Pour into pie plate.

3. Bake 15 minutes at 400, then reduce heat to 325 and bake an additional 40 minutes or until knife inserted comes out clean.

Yields 8 servings. 1 point (or Core) for Weight Watchers per serving. 3 points for 1/4 of pie.