Today I’m going to offer recipes that everyone will love ... desserts! Each of these recipes has 150 calories or less, so that means you won’t feel too guilty when you indulge in them.
Make a batch of one of these treats on the weekends, and dole them out to yourself or your family members throughout the week when you need a little bit of sweetness.
Sometimes indulging your sweet tooth with a smart choice saves you from imulsively diving into that leftover candy in the break room.
This first recipe is for Bourbon-Pecan Tassies. Think of these little treats as your own personal pecan pie. They’re both salty and sweet, with a hit of oaky bourbon. As if that isn’t enough, you drizzle them with warm bittersweet chocolate over each bite to ensure maximum satisfaction.
Bourbon-Pecan Tassies
Crust:
Baking spray with flour
2 Tbsp. canola oil
2 Tbsp. butter, softened
1 Tbsp. powdered sugar
1 Tbsp. 1% low-fat milk
1 ounce 1/3-less-fat cream cheese, softened
1/3 cup chopped toasted pecans
4.5 ounces whole-grain rye flour (about 1 cup)
1/4 teaspoon kosher salt
Filling:
1/3 cup packed brown sugar
1/3 cup pure maple syrup
2 Tbsp. bourbon or rye whiskey
2 large eggs
1 Tbsp. butter, melted
1/4 tsp. kosher salt
2/3 cup chopped toasted pecans
1 ounce bittersweet chocolate, chopped
To prepare crust, preheat oven to 350°F.
Generously coat a 24-cup mini muffin pan with baking spray. Beat oil, 2 tablespoons butter, powdered sugar, milk, and cream cheese with an electric mixer on medium speed until well combined.
Process 1/3 cup pecans in a food processor until finely ground.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Add flour and 1/4 teaspoon salt to food processor; pulse 5 times. Add flour mixture to butter mixture; beat just until combined. (Mixture will be crumbly.) Knead in bowl until dough comes together, 3 to 4 times. Shape dough into 24 balls. Place balls in cups of prepared muffin pan; press dough into bottom and up sides of cups to form shells. Bake 5 minutes. Cool 10 minutes.
To prepare filling, whisk together brown sugar, maple syrup, bourbon, eggs, 1 tablespoon butter, and 1/4 teaspoon salt in a large bowl. Stir in 2/3 cup pecans. Spoon about 1 tablespoon pecan mixture into each tart shell. Bake 18 minutes or until filling is puffed and browned. Cool 20 minutes in pan on a wire rack.
Microwave chocolate in a microwave-safe bowl at HIGH until chocolate melts, about 45 seconds, stirring every 15 seconds. Run an ...
