Total Time
Prep 40 mins
Cook 20 mins

This is a good snack for a Diabetic. The recipe comes from Diabetic Cooking magazine.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Unfold Piecrust.
  3. Using a 2 1/2 inch biscuit cutter cut into 12 circles.
  4. Press dough scrapes together and cut 8 more circles for a total of 20.
  5. Pat pastry circles into MINIATURE MUFFIN CUPS.
  6. Press to form tarts.
  7. In a medium saucepan,combine SPLENDA, cornstarch, egg,and water.
  8. Cook over medium heat until mixture thickens and starts to boil, stirring constantly.
  9. Remove from heat.
  10. Stir in vanilla and pecans.
  11. Evenly spoon about 1-tablespoon mixture into each tart.
  12. Bake 16 to 20 minutes.
  13. Place muffin pans on a wire rack and cool 10 minutes.
  14. Remove tassies from pans and continue cooling on wire rack.
  15. Enjoy.
Most Helpful

I wasn't sure what to expect when I made these, I'm just starting to cook with Splenda. I found out that they are really good! They are almost too sweet for me though and I may use less Splenda next time. Other than that, I liked them a lot and will make them again.

Kannwilson December 14, 2002

Wonderful. I am going to sub some of the water next time with sugar free maple syrup to get a little bit more pecan pie taste. Other than that I wouldn't change a thing.

Mysterygirl June 22, 2013

These are delicious! I made them for gifts this Christmas--proud to have something tasty for the diabetics on the list. Thanks!

rn December 13, 2003