Pie Crust

iVillage Member
Registered: 01-03-2006
Pie Crust
10
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.


 

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iVillage Member
Registered: 04-01-2004
In reply to: karezz
Mon, 11-12-2007 - 1:48pm
I'll have to try this one.
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iVillage Member
Registered: 10-25-2007
In reply to: karezz
Mon, 11-12-2007 - 8:04pm
Wow! what a perfect solution for Thanksgiving.

Here's to our health,

Joey

 

iVillage Member
Registered: 10-04-2006
In reply to: karezz
Mon, 11-12-2007 - 8:20pm

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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iVillage Member
Registered: 04-01-2004
In reply to: karezz
Tue, 11-13-2007 - 7:54am
I was thinking the same thing about adding Splenda.

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iVillage Member
Registered: 10-29-2007
In reply to: karezz
Wed, 11-14-2007 - 8:19am

Great Recipe!

my-calorie-counter.com    The webs free Calorie Tracker
iVillage Member
Registered: 04-01-2004
In reply to: karezz
Wed, 11-14-2007 - 8:41am
Sorry, but the sweetened milk wouldn't be a good choice on South Beach.
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iVillage Member
Registered: 10-29-2007
In reply to: karezz
Wed, 11-14-2007 - 9:04am
Oops!
my-calorie-counter.com    The webs free Calorie Tracker
iVillage Member
Registered: 04-01-2004
In reply to: karezz
Wed, 11-14-2007 - 9:08am

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.

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iVillage Member
Registered: 08-03-2007
In reply to: karezz
Wed, 11-14-2007 - 9:13am
I made this about 2 months ago and it was amazing! It didn't taste diet to me at all!! I could make this for family and no one would question me! I'm definitely a believer in this one!




Lilypie Expecting a baby Ticker
iVillage Member
Registered: 10-04-2006
In reply to: karezz
Wed, 11-14-2007 - 9:21am

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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