Pie Crust
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Pie Crust
| Mon, 11-12-2007 - 1:19pm |
Saw this on another site; thought I'd share:
2 cups Fiber-One Cereal - ground in food processor
4 tablespoons Smart Balance - melted
Mix together and press into pie dish.


Here's to our health,
Joey
Hmmm - thinking that would be great w/cheesecake or anything that calls for a graham cracker crust. Personally I would throw in some Splenda though!
belizesig1
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Great Recipe!
Here you go:
***Double Layer Pumpkin Pudding***
Bottom Layer:
2 8 oz. pkgs. 1/3 less fat cream cheese (softened)
2 Tbs. fat-free evaporated milk
6 Tbs. Splenda
4 tsp. pure vanilla extract
Beat all ingredients until smooth. Spread on bottom of a 9x13 pan. Refridgerate while preparing next layer.
Top layer:
Prepare double recipe of Luscious Pumpkin Pudding:
2 small pkgs. Sugar-Free vanilla or French vanilla instant pudding
2 12 oz. cans fat-free evaporated milk
2 15 oz. cans pure pumpkin (not pumpkin pie filling)
3 tsp. pumpkin pie spice
2 1/2 tsp. cinnamon
a few grates (5-6) of whole nutmeg or a pinch of ground nutmeg
1 cup nut topping (found in baking aisle, chopped nuts section)
Beat together pudding and milk. **You might want to gradually add the pudding mix to the milk, as it lumped up on me adding it all once). Mix in pumpkin and spices (add more to taste if you like) Blend until smooth (Can do this with an emersion blender if the pudding mixture gets too lumpy). Pour on top of cream cheese filling. Top with nut topping. Refridgerate 10 minutes (or until set). Enjoy!
Pecan Pie Crust
1 1/2 cups pecans, ground
3 T. Smart Balance
approx. 3 packets sweetener (I used Splenda)
Grind pecans to a pretty fine consistency (I used my blender). Combine all ingredients.
Spray pie plate with canola oil spray. Press mixture evenly into bottom and sides of 8"
or 9" pie plate. Bake at 350 degrees for 10 minutes.
Fat-free evaporated milk is fine for South Beach and that is what most recipes use. I always use the recipe right off the pumpkin can and just sub splenda:
# 3/4 cup granulated sugar (SPLENDA)
# 1 teaspoon ground cinnamon
# 1/2 teaspoon salt
# 1/2 teaspoon ground ginger
# 1/4 teaspoon ground cloves
# 2 large eggs
# 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
# 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk (choose the fat-free kind)
9in pie shell. I used a nut crust in the past, but this year may try the cereal crust in this thread. Mix together, pour in and bake @425 for 15 min then reduce oven to 350 and bake additional 40-50 min.
belizesig1
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