| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Diabetic, Pies |
9 |
" crust |
INGREDIENTS
| 7 |
lg |
Plain graham wafers; ( each 2 1/2" X 5") |
| 3 |
tb |
Margarine; melted |
INSTRUCTIONS
Break graham wafers into small pieces, place in a plastic bag, fasten
opening with a bag tie, and press with a rolling pin or a large jar to
make crumbs. Continue until all crumbs are fine (total of 1 1/4
cups). Empty into bowl. Melt the margarine, add to crumbs, and mix
well with a fork. Set aside 2 tb to use later as the garnish on the
pie filling. Using the back of a spoon, press remainder of crumb
mixture evenly on bottom and sides of a 9" pie plate. Chill in
refrigerator for 3 hours or longer before filling.
Food Exchange per serving: (crust only) 1 FAT EXCHANGE + 1/2 STARCH
EXCHANGE; CAL: 86; CHO: 9g; PRO: 1g; FAT: 5g; SOD: 108mg; CHO: 0mg;
LOW-SODIUM DIETS: Use unsalted margarine.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”