Lunch: Mini-Pumpkin Tarts

No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!

This recipe includes superfoods such as:

Cinnamon

Health benefits of Mini-Pumpkin Tarts

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

30 Mini-Nilla wafer cookies
8 ounces light cream cheese, softened
1/4 cup light sour cream
1/4 cup Splenda Sugar blend
1 egg
1/2 teaspoon vanilla
3/4 cup canned pure pumpkin
1/2 teaspoon cinnamon
Pinch nutmeg

Instructions

Preheat oven to 350 degrees.
Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
Fill each muffin cup with pumpkin-cream cheese mixture.
Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
MAKE IT GLUTEN-FREE: If you need this recipe to be gluten-free, use gluten-free animal crackers (break them to fit into muffin tin) in place of Nilla wafers. Confirm all other ingredients are gluten-free and this recipe can be made gluten-free.

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