Servings: Serves 10–12
To make crust: Preheat oven to 350°. Combine graham cracker crumbs, sugar, cinnamon and margarine in a bowl and mix well. Spoon into an 11-inch round (or 9"x11" rectangular) tart pan and press evenly onto sides and bottom. Bake 10 minutes; remove from oven and cool to room temperature on a wire rack.
To make filling: Heat the fat-free half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a double boiler (or a heatproof bowl over simmering water) until hot, about 5 minutes. In another bowl, whisk the egg yolks and Egg Beaters. Stir half of the pumpkin mixture into the eggs, then pour the egg-pumpkin mixture back into the top of the double boiler and stir well. Heat over simmering water for another 4 to 5 minutes, until the mixture begins to thicken, stirring constantly.
Dissolve the gelatin in 1/4 cup cold water. Remove the pumpkin mixture from the heat and add the gelatin, banana and orange zest. Mix well. Set aside to cool. Fold the fat-free whipped topping into the pumpkin mixture (flavor whipped topping with 1 teaspoon of vanilla, if desired). Carefully pour into the cooled tart shell and chill for 2 hours or overnight.
To prepare garnish: If desired, add 1 teaspoon of vanilla and 1/2 teaspoon of orange zest to the fat-free whipped topping.
Remove tart from refrigerator; using a pastry bag or small spoon, decorate edge of the tart with whipped topping. Sprinkle with extra orange zest if desired. Serve immediately.
How Art reduced the fat: Art substituted low-fat margarine and fat-free half-and-half for the butter and heavy cream called for in the original recipe. Fat-free whipped topping replaced the cream used for garnish and Egg Beaters took the place of a portion of the egg yolks. Art's changes reduced the amount of fat by 10 grams!
420 calories, 13.8 grams fat, 4.2 grams saturated fat, 46 mg of cholesterol, 418 mg sodium, 71.0 grams carbohydrate, 5.4 grams protein.
From the November 2001 issue of O, The Oprah Magazine
We Hear You!