Julie Shapero taught Population Health staff how to make healthy holiday pumpkin tarts in 10 minutes as part of their team’s November “Learn Something New in 10 Minutes” – a new weekly program. (left to right – Larry Smith, Julie Shapero and Elizabeth Bishop)
Holiday Pumpkin Tarts – makes 45 mini tarts
- 45 prebaked frozen miniature phyllo tart shells (like Athens Mini Fillo Shells)
- 1 (15 ounce) can pumpkin
- 2 cups frozen whipped topping, thawed (plus extra for garnish)
- 1 teaspoon pumpkin pie spice (plus extra for garnish) OR you can substitute mixture of cinnamon, ginger and nutmeg
- 1 (1 ounce) package sugar-free, cheesecake-flavored instant pudding mix
- Remove shells from the freezer and let them thaw at room temperature for 15 minutes (or package directions say no need to thaw).
- Meanwhile, combine the pumpkin, whipped topping and pumpkin pie spice in a medium bowl, whisking until smooth.
- Add pudding mix and whisk until smooth and thick.
- Spoon about 1 tablespoon of the filling into each of the shells. (You can also pipe the filling with a pastry bag or a plastic sandwich bag with a corner snipped off).
- Top tarts with a mini dollop of whipped topping and sprinkle with pumpkin pie spice.
- Per 1 pumpkin tart: 37 calories, less than 1 g. protein, 1.8 gm fat; .83 gram saturated fat; 17 mg. sodium; 4 grams carbohydrates; less than 1 gram fiber
- Per serving of 3 tarts: 111 calories, less than 1 g. protein, 5.6 gm fat; 2.5 gram saturated fat; 52 mg. sodium; 12 grams carbohydrates; 1.3 gram fiber
(Note: nutrition info does not include dollop of whipped topping for garnish)
The Diabetes Coalition’s Supermarket Tours have dedicated volunteers.
You are never too young to manage your diabetes. Boone County’s Diabetes Support Group has dedicated members, spanning the years all the way to 92 years old.
Participants in the new “Recipe for Weight Loss” Diabetes Prevention Program learned how to prepare healthy Thanksgiving treats.