Splenda Pecan Pie Tarts

Tomorrow night we are having a "Holiday" get together for all of the patients of Dr. C. I took my Splenda Chess Pie Recipe, added Pecans to it and converted it to smaller servings- Tart sized.

 

Splenda Pecan Pie Tarts

Ingredients: Calories/Protein:

One Stick Butter 800 / 0

One Cup Splenda 0

3 Eggs 240 / 21

I/3 Can Sweetened Condensed Milk 430 / 10

One teaspoon Vanilla

Cinnamon

Nutmeg

TWO Pillsbury Pie Crusts 1280 / 16

 48 Pecan halfs 240 / 48

Preheat oven to 325 degrees

Mix Butter and Splenda in mixer till creamy

Add Eggs

Add Condensed Milk

Add Vanilla

Add Cinnamon and Nutmeg

Then whip this to a FROTH. This froth makes the top turn a golden toasty brown when baking. The more frothy, the better.

Place ONE PECAN in each premade pie crust that you have formed into little tarts.

Pour THREE TABLESPOONS of the pie mixture into the tarts, over the pecan.

Bake at 325 25-30 minutes. Splenda seems to cook faster than sugar, so check the pie every few minutes after 25.

48 TARTS

62 Calories 2 grams Protein