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12 servings @ 3 POINTS each

Part Soufflé, part tart-really just pecan pie minus the crust.

cooking spray
3 large eggs
1/8 teaspoon salt
1 Tablespoon butter, melted
1/3 cup dark corn syrup
2/3 cup dark brown sugar
1 tsp. vanilla
1/3 cup chopped pecans
24 pecan halves

Preheat oven to 450. Place twelve 3-ounce ramekins in a shallow pan or on a rimmed cookie sheet for easy handling; coat ramekins with cooking spray. In med. bowl beat eggs w/salt. Add melted butter, corn syrup, sugar and vanilla; beat well.

Blend in chopped pecans and spoon batter to half fill the ramekins; gently place 2 pecan halves on top of each ramekin. Bake for 17 minutes. Reduce oven temperature to 350 degrees and bake until a knife inserted in center comes out clean, about 15 minutes more. Remove from oven and allow to cool; serve in ramekin dishes w/spoon, either warm or cold.

cblessum on 1/3/2008