3 Fat Chicks on a Diet Weight Loss Community  

Go Back   3 Fat Chicks on a Diet Weight Loss Community > Diet Central > South Beach Diet > South Beach Recipes > Desserts - Phase 2

Ginger-Hazelnut Pumpkin Tart

Reply
 
Thread Tools
Old 10-29-2008, 09:57 AM   #1
I can do this!
 
beachgal's Avatar
 
Join Date: Apr 2004
Location: Upstate NY
Posts: 7,139

Height: 5'11"

Talking Ginger-Hazelnut Pumpkin Tart

I've made this for Thanksgiving dessert for the last two years. I serve it with SF Cool Whip, and make the crust from a frozen WW pie crust (made without sugar). It's amazing! I put my changes in purple.

Quote:
Ginger-Hazelnut Pumpkin Tart

Prebaking the empty crust in Step 2 ensures a crisp pastry.

Cooking spray
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) (I use a frozen WW pie crust made without sugar)
2/3 cup granulated sugar (I use a mixture of Splenda, Erithrytol, and Spice flavored SF syrup)
1/2 cup part-skim ricotta cheese
1/2 cup fat-free milk
1 teaspoon vanilla extract
1/2 teaspoon pumpkin-pie spice
1/4 teaspoon salt
1 (15-ounce) can pumpkin
1 large egg, lightly beaten
3 tablespoons chopped hazelnuts, toasted
2 tablespoons chopped crystallized ginger (I use this...it comes to a very little amount on each slice and you can always pick yours off if you're worried...)
2 tablespoons brown sugar (I use a brown sugar substitute, if you can't find one, try a combo of 1.5 T of Splenda and .5T of Cinnamon for color. This is sprinkled on top, so SF Maple syrup doesn't work...)
3 1/3 cups vanilla low-fat ice cream (I use FF cool whip...we don't need the extra calories!)

Preheat oven to 375.
Coat bottom only of a 9-inch round removable-bottom tart pan with cooking spray. Press dough into bottom and up sides of pan. Pierce bottom and sides of dough with a fork. Bake at 375 for 10 minutes. Cool on a wire rack.

Combine granulated sugar, cheese, milk, vanilla, pumpkin-pie spice, salt, pumpkin, and egg in a food processor; process until well blended. Spoon the pumpkin mixture into prepared crust. Combine hazelnuts, ginger, and brown sugar; sprinkle evenly over pumpkin mixture. Bake at 375 for 45 minutes or until set. Cool 20 minutes on a wire rack. Serve with low-fat ice cream.

Yield: 10 servings (serving size: 1 tart slice and 1/3 cup ice cream)

CALORIES 294 (30% from fat); FAT 9.8g (sat 4g,mono 4g,poly 0.9g); PROTEIN 6g; CHOLESTEROL 33mg; CALCIUM 138mg; SODIUM 200mg; FIBER 2.1g; IRON 1mg; CARBOHYDRATE 45.6g

Cooking Light, DECEMBER 2004
__________________
beachgal is offline   Reply With Quote
Reply
Posts by members, moderators and admins are not considered medical advice
and no guarantee is made against accuracy.


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -4. The time now is 09:56 PM.






Powered by vBulletin® Version 3.6.7
Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.3.2