Ingredients:
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 eggs
1 large egg whites
Directions:
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.
Servings: 24
Time preparation: 20 min.
Time total: 40 min.