Lighten up! Make viewers' low-cal pear tart, pumpkin pie, more

Joy Bauer asked viewers to share their diet-friendly dessert recipes for our "Too Good To Be Health" competition — and these pies prove that delicious treats don't have to be unhealthy. Make pumpkin pie, apple cranberry-mini pies, and a pear tart.

Pumpkin pie

Ingredients

    • For crust:
    • 1 cup pecans
    • 1 cup dates, pitted
    • 1/2 cup oats
    • 1/4 cup flax
    • 1 cup dates, pitted (+1 cup water)
    • 1/4 cup water
    • For filling:
    • 1 can pumpkin
    • 2 eggs
    • 1/2 cup almond milk, unsweetened
    • 2 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger

Preparation

Baking Directions:

1. Preheat oven to 400 degrees. 2. Soak dates for both crust and filling in boiling water for 10 minutes. (Make sure the dates for the filling are soaking in 1 cup of water). 3. Drain dates for the crust and pulse in a food processor with remaining crust ingredients until thoroughly combined. Press into the bottom and up the sides of a pie pan. 4. Add dates and soaking water for filling to food processor and blend until smooth. Whisk eggs and add to food processor with remaining filling ingredients. Blend until smooth. 5. Pour filling into crust and bake for 40 minutes. 6. Let cool for an hour at room temperature. Refrigerate for at least one hour before serving to allow pie to set up. 

Pear tart/pie
Servings:

Makes 8 to 10 servings

Ingredients

    • Tart shell:
    • 2 cups whole wheat pastry flour
    • 1/2 cup all purpose flour
    • 1/2 teaspoon salt
    • 4 tablespoons sugar
    • 8 tablespoons vegan buttery spread, chilled (Earth Balance)
    • 1 egg (or egg white)
    • Filling:
    • 4 firm pears
    • 2 tablespoons whole wheat pastry flour
    • 1/4 teaspoon cinnamon
    • 2 tablespoons sugar
    • 1 tablespoon lemon juice
    • 1 tablespoon honey

Preparation

Baking Directions:

To make shell:1. Put 2 cups whole wheat pastry flour, 1/2 cup all purpose flour, salt, and sugar in the bowl of a food processor. Whirl to combine ingredients.2. Cut the buttery spread into small pieces and add to the bowl of the food processor. Pulse until the flour is moistened and buttery spread is evenly distributed. Add the egg or egg white and process until smooth. Do not over process.3. Measure out 1/3 cup of the dough and set aside. Place the remainder of the dough into an 11-inch tart pan with a removable bottom. Press the dough onto the bottom and sides of the tart pan to an even thickness. You can patch sides as needed.4. Peel, core and slice pears from stem end to bottom, about 1/2 inch thickness. Mix the flour, cinnamon and sugar in a small bowl. Stir flour mixture into the pears and gently coat the fruit.5. Place the pear slices in the tart shell going around the outside in a circular pattern, keeping them close together. Reverse the pattern of the pears to fill the inside of the tart.6. Mix the lemon juice and the honey. Pour evenly over the fruit.  Sprinkle the remaining dough evenly over the tart.7. Place tart on the middle shelf of a 400 degree oven for 45 minutes or until crust is golden and fruit is bubbling.

Apple cranberry mini pies
Servings:

Makes 12 individual pies

Ingredients

    • For crust:
    • 10 cinnamon graham cracker sheets (1 1/2 cups crushed )
    • 1/3 cup chopped pecans
    • 1 tablespoon vegetable oil
    • 2 tablespoons milk, fat-free
    • For filling:
    • 3 medium (4 small) apples, peeled and diced
    • 1 cup cranberries, fresh
    • 1/2 teaspoon orange zest
    • 1/2 teaspoon cinnamon
    • 1/2 cup maple syrup
    • 1/8 cup orange juice
    • 3 tablespoons corn starch
    • For topping:
    • 1/4 cup old fashioned oats
    • 1/4 cup all-purpose flour
    • 2 teaspoons vegetable oil
    • 2 teaspoons milk, fat-free
    • 2 teaspoons brown sugar
    • 1/2 teaspoon cinnamon

Preparation

Baking Directions:

1. Preheat oven to 350 degrees. Fill 12 cup muffin tin with muffin liners. 2. To make crust. Crumble graham crackers and pecans in food processor, add oil and milk and combine until smooth. Evenly fill muffin tins with 3 tablespoons of crust mixture. Press crust mixture down evenly into muffin cups. Bake crust in preheated oven for 5 minutes. Once cooked remove and let cool while preparing the pie filling and topping. 3. To make filling. Combine apples, cranberries, orange zest and cinnamon. In a separate dish, mix cornstarch with orange juice to dissolve. Pour orange juice mixture and maple syrup over fruit mixture and combine. Evenly fill pre-cooked crusts with fruit mixture.  4. To make topping. Mix together all topping ingredients and then sprinkle over the top of the fruit mixture. 5. Bake mini pies in oven for 25 to 30 minutes.   

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