Pumpkin Cheesecake Tarts - Trim, Healthy Mama S
CRUST for the tarts
3/4 cup almond meal, almond flour, or home ground almonds
1.5 T melted butter or coconut oil
1.5 T Truvia sweetener
1/4 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp allspice
almond meal, spices, sweetener and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.
cream cheese, pumpkin, sweetener, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.
for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Right before serving garnish the tarts with sweetened yogurt, and a drizzle of melted sugar free chocolate chips.
Place morsels in small, heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.
The following recipe was adjusted to make it low carb and Trim, Healthy, Mama -- friendly. You can learn more or order the book for your family at www.trimhealthymama.com or see their page on Facebook.