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Low Fat Pie Crust - Coconut Crunch Pie Crust
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Fill only with precooked or no-cook fillings.


Serves/Makes:One 9-in. pie crust

  • 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
  • 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.
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

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