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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 12 |
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I love making desserts. And by modifying the recipes to reduce the fat, our family can enjoy them more often. You'd never guess this trimmed-down tart, with its homemade pecan crust and creamy filling, is light. Ingredients:
1-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup packed brown sugar |
1/4 cup cold butter, cubed |
2 tablespoons chopped pecans, toasted |
1 egg |
filling: |
1 can (15-3/4 ounces) sweet potatoes |
1/2 cup packed brown sugar |
1/2 cup fat-free milk |
2 egg whites |
1/3 cup reduced-fat plain yogurt |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/8 teaspoon ground cloves |
whipped topping, optional |
Directions:
1. In a food processor, combine the flour, brown sugar, butter and pecans. Cover and pulse until blended. Add egg, pulsing until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. fluted tart pan with removable bottom.
2. Place pan on a baking sheet. Bake at 400° for 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°.
3. Drain sweet potatoes, reserving 1/4 cup liquid. Place potatoes in a food processor; cover and process until pureed. Add the brown sugar, milk, egg whites, yogurt, flour, cinnamon, ginger, nutmeg, cloves and reserved liquid; cover and process until blended.
4. Pour into crust. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Garnish with whipped topping if desired. Yield: 12 servings.
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