1 pkg (6-count) miniature graham cracker tart shells*
1 pkg (3.4-oz) sugar-free French vanilla instant pudding mix
Make the pudding according to package directions for pie filling. Divide evenly among the six tart shells. Refrigerate until serving time. Meanwhile, make the following topping.
1 1/2 to 2 cup fresh pears, diced
1 tbsp water
1/4 cup + 2 tbsp Splenda granulated
1 tbsp ground cinnamon
drop of almond extract
Sugar-free whipped topping for garnish
Place the fresh pears, water, Splenda, and cinnamon in a saucepan; stir to blend well. Cool slowly on medium low heat, stirring frequently, for 5 minutes. Lower heat to simmer and simmer until the pears are tender and the liquid is syrupy. Remove from heat and stir in the almond extract. Allow to cool completely.
To serve, top the tarts with the pears and top with a spoonful of whipped cream. Sprinkle with a dash of cinnamon, if desired.
*You can substitute by making your own tart shells using crushed sugar-free vanilla wafers mixed with enough melted butter to form the shells.