Recipe by CookbookCarrie
This is From Cooking Light November 2000 issue and they are fabulous, the best part, only 77 calories each!!!
Top Review by Chris from Kansas
Wow! These are really great. A perfect treat for pecan pie lovers like me that don't want to feel all the guilt. They don't seem quite as sweet as pecan pie, which I like. They take some time to make, but are worth the effort. I think they will become a regular part of my holiday baking. Thanks for sharing!
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 dash salt
- 1⁄4 cup low-fat cream cheese, softened (2 oz)
- 2 tablespoons butter or 2 tablespoons margarine, softened
- 2 tablespoons skim milk
- cooking spray
- 1⁄3 cup finely chopped pecans
- 1⁄2 cup packed brown sugar
- 1⁄3 cup light corn syrup
- 1 teaspoon vanilla extract
- 1⁄8 teaspoon salt
- 1 large egg
- 1 large egg white
Directions See How It's Made
- Preheat oven to 350°F.
- To prepare Pastry: Combine flour, 1 Tbsp sugar, dash of salt in a small bowl. Combine cream cheese, butter and milk in large bowl; beat with a mixer at medium speed until well blended.
- Add flour mixture; beat at low speed until just blended and crumbly.
- Press into a ball. Turn dough onto a lightly floured surface, knead lightly 3 to 4 times.
- Divide dough into 24 portions, Place 1 portion in each of 24 mini muffin cups coated with the cooking spray.
- Using your fingers, press dough into bottom and up sides of cups.
- To prepare filling: divide pecans evenly among muffin cups.
- Combine brown sugar and remaining ingredients in a small bowl; spoon about 2 teaspoons filling over pecans in each muffin cup.
- Bake at 350°F for 20 minutes or until pastry is lightly browned and filling is puffy.
- Cool in cups for 10 minutes on a wire rack.
- Run a knife around the outside edge of each cup and remove them from the pan, allow to cool completely on a wire rack.