Graham Cracker Pie Shell
Yield: 9 crust
7 lg Plain graham wafers; ( each 3 tb Margarine; melted
-2 1/2 X 5)
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 OBrion and her Meal-Master.
447 lg Plain graham wafers; ( each 3 tb Margarine; melted
-2 1/2 X 5)
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 OBrion and her Meal-Master.
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