RECIPE: Keep portions under control with mini desserts this holiday

(WXYZ) - Using mini dessert cups or cocktail glasses (4 or 5 oz.) to create holiday pie cups or shooters is a fun take on the traditional Thanksgiving desserts that also keeps portion sizes in control.  Enjoy pumpkin or apple pie cups or our light version of Pumpkin Mousse for those guests who might be adhering to specialized diets or are just watching calories to avoid holiday weight gain.

Pumpkin Pie cups

Makes about 12 servings

Ingredients:

1 Prepared Pumpkin pie (8" or 9"), crushed

1 can Meijer Zip Refrigerated Whipped Cream

McCormick ground cinnamon

Toasted Pecans

Toasted Pecans:

1 1/2 cups pecans, coarsely chopped

1/4 cup Meijer pure maple syrup

1 tsp. McCormick Pumpkin Pie Spice

Directions:

1.       Preheat oven to 350°F.  In a large bowl and mix pecans and maple syrup, stir until pecans are well coated. Add spice and mix well to evenly blend spice. 

2.       Cover a metal baking sheet with parchment paper or aluminum foil and spray lightly with non-stick cooking spray.

3.       Place pecans in a single layer on baking sheet. Bake 10 minutes, stirring nuts every 4-5 minutes, until toasted and most of liquid has been absorbed.  Do not burn.

4.       Allow pecans to cool and then use to garish Pumpkin Pie cups.

To Assemble Pumpkin Pie Cups:

1.       Scoop about 1/4 cup crushed pumpkin pie into small dessert bowls or mini cocktail cups.

2.       Top with 1 to 2 Tbsp. toasted chopped pecans.

3.       Garnish with whip cream and sprinkle with a dash of McCormick ground cinnamon.

Apple Pie cups

Makes about 12 servings

Ingredients:

1 Prepared Meijer apple pie (8" or 9"), crushed

Caramel sundae syrup

Meijer Zip Refrigerated Whipped Cream

McCormick ground cinnamon

Optional garnishes:  chopped walnuts, diced apples, chocolate sprinkles

To Assemble Apple Pie Cups:

1.       Scoop about 1/4 cup crushed apple pie into small dessert bowls or mini cocktail cups.

2.       Drizzle lightly with caramel topping.

3.       Top with whipped cream and drizzle again lightly with caramel topping.

4.       Optional:  Garnish with ground walnuts or chocolate sprinkles.

 

Pumpkin Mousse

Makes 6 servings (or 12 mini-cups)

Ingredients:

 

1 package (4 serving size) Meijer instant vanilla pudding mix (sugar-free, fat-free)

1 cup fat free milk

1 cup canned Meijer pumpkin puree

1 tsp. McCormick Cinnamon

½ tsp. McCormick Ginger, ground

1 ½ cups Light Whipped Topping

Optional:  12 ginger snaps-crushed into small crumbs

Directions:

1.       Mix pudding mix, cinnamon, and ginger in large bowl.

2.       Add milk and pumpkin. Whisk for 2 minutes until blended. 

3.       Gently stir in 1 cup of whipped topping.

4.       Spoon into dessert glasses

5.       Refrigerate at least 1 hour.

6.       Top each dessert with remaining whipped topping and optional garnishes, if desired.

Optional toppings: chopped nuts, crushed ginger snaps, nutmeg

Recipe source: www.McCormick.com

Nutrition Information (per standard serving-1/6 of recipe):   Calories 98, Fat 3g, Carbohydrate 13g, Fiber 1g, Protein 2g

Traditional Pumpkin Pie: Calories 275, Fat 11g, Carbohydrate 40g, Fiber 2g, Protein 5g

Print this article Back to Top

Comments