Crispy Pecan Pie Bites

By Stina

Ingredients

• One 15-piece box frozen Athens Mini Fillo Shells
• 1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
• 3 tbsp. brown sugar (not packed)
• 1/2 tbsp. light whipped butter or light buttery spread (like Brummel and Brown), room temperature
• 1 drop vanilla extract
• Dash salt
• 1/4 cup roughly chopped pecans, divided
• Optional topping: Fat Free Reddi-wip

Details

Adapted from hungry-girl.com

Preparation

Step 1

Preheat oven to 375 degrees.

Spray a baking sheet with nonstick spray, and arrange shells on the baking sheet. Set aside.

In a medium bowl, combine egg substitute, brown sugar, butter, vanilla extract, and salt. Mix well.

Stir in 2 tbsp. chopped pecans. Evenly distribute the mixture among the fillo shells.

Evenly top shells with remaining 2 tbsp. chopped pecans, a little less than 1/2 tsp. per shell.

Bake in the oven until edges are crisp, 15 - 18 minutes.

Allow to cool slightly before serving. If you like, top each piece with a squirt of Fat Free Reddi-wip. Enjoy

PER SERVING (1/5th of recipe, 3 pieces): 106 calories, 6g fat, 87mg sodium, 12g carbs, 0.5g fiber, 5.5g sugars, 3g protein -- PointsPlus® value 3*