Chocolate Almond Pie Crust - 13g Carbs, 1g Fiber
From: Diabetic Dream Desserts
Servings: 8
1/2 cup sliced almonds
2 Tbsp sugar
3/4 cup chocolate graham cracker crumbs
Sugar substitute equal to 3 Tbsp sugar
1 1/2 Tbsp melted margarine or butter
1 1/2 tsp fat-free egg substitute
Preheat the oven to 350 degrees F.
Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.
Servings: 8
Nutrition per Serving: 109 Calories, 6g Fat, 0mg Cholesterol, 89mg Sodium, 2g Protein, 13g Carbs, 1g Dietary Fiber
Exchanges: 1 Carbohydrate, 1 Fat
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