Description:

Fill only with precooked or no-cook fillings.

Source:

Donna

Serves/Makes:One 9-in. pie crust

Ingredients

• 2 cups (475 ml) oat flake-and-almond breakfast cereal, such as Quaker Toasted Oatmeal or Oatmeal Crisp With Almonds
• 1 tbsp (15 ml). sugar
• 1 tbsp (15 ml). fat-free egg substitute
• 1/4 cup (60 ml) shredded sweetened coconut

Preparation

• Place the cereal in the bowl of a food processor and process into fine crumbs.
• Measure the crumbs; there should be 1 cup (225 ml) (Adjust the amount if necessary).
• Return the crumbs to the food processor, add the sugar and process for a few seconds to mix well.
• Add the egg substitute and process for about 20 seconds, or until the mixture is moist and crumbly.
• Add the coconut and process for a few seconds, or just until well mixed.
• Coat a 9-in. pie pan with nonstick cooking spray and use the back of a spoon to press the mixture against the bottom and sides of the pan, forming an even crust (Periodically dip the spoon in sugar, if necessary, to prevent sticking).
• Bake at 350 degrees (175 C.) for 10 minutes, or until the edges feel firm and dry.
• Cool to room temperature before filling.

Comments

Nutritional Facts (Per 1/8 Crust) Calories: 69, Carbohydrates: 12.7 g, Cholesterol: 0 mg, Fat: 1.6 g, Fiber: 0.9 g, Protein: 1.5 g, Sodium: 56 mg You Save: Calories: 66, Fat: 8.8 g

From "Secrets of Fat-Free Desserts" by Sandra Woodruff, RD