Graham Cracker Crust – Lower Calorie Version

Books:  I am doing another presentation on “Making Your Favorite Foods Healthy” at the library.   I’m very excited about sharing all the wonderful recipes and techniques I have accumulated in making foods healthier.  The idea all started when I made brownies from black beans and no flour and no butter.  The first section of the presentation will be food substitutions like applesauce for oil – and WHEN to use the substitution.  Helps to know from someone that has done it like 50 times instead wasting the ingredients yourself!  🙂

OR IF YOU HAVE AN UNUSUAL SUBSTITUTION – LET ME KNOW!  I would love to hear about it and share it!

The second section will be about food techniques.  Cooking with fewer calories and/or less fat requires another way of cooking sometimes.  This way people can have their lower calorie food and eat it, too.  🙂

Or there is always ……

The Twinkie Diet!  He lost 27 pounds eating Twinkies.   This sounds yummy… but might get boring.  Not convinced?  His cholesterol actually got better, too 😉

Recipe:    Instead of the typical pie pastry, I wanted a graham cracker crust.  LOVED this crust.  This will be my go to graham cracker crust from now on.  Flavorful and easy!  Most recipes for graham cracker crust use

Now, I wouldn’t make it with fresh strawberry pie again – the strawberry filling made the graham crust pretty soft which is probably why strawberry pie is made with pie pastry instead.  I will use this from on in my pudding pies and anything else that needs a graham cracker crust.

The photo is of a graham crust that will be slightly smaller than yours.  I only had 8 sheets of graham crackers and didn’t want to run out to get 2 more.  It turned out great anyway!

Graham Cracker Crust - Lower Calorie Version

 

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: Mary Ellen P. Riley / Whisk Together

Ingredients

• 40 graham crackers (10 cookie sheets)
• 2 Tb. sugar
• 2 Tb. butter, melted
• 1 large egg white

Instructions

1. Preheat oven to 350 degrees.
2. Add the graham crackers to a plastic bag for crushing or to a food processor. Let the food processor run about 30 seconds, or until everything turns to crumbs.
3. Pour in the sugar, butter and egg white.
4. Pulse the food processor until the mixture comes together and is moist. About 5 pulses.
5. Spray a 9" pie plate with cooking spray.
6. Pour the crumb mixture into the plate and press it around the sides and bottom of the pan.
7. Bake 15 minutes

Notes

Recipe from Cooking Light

3.2.2929