I mixed graham crackers crumbs with an egg white for the crust (baked it at 350 for 10-20 min), filled it with instant vanilla pudding (with skim milk), and beautiful fruit on top, and even microwaved some strawberry jelly to brush on top to make it shiny and fantastic. I dare you to try to tell which is which! My eldest requests a lemon pudding next time, for some contrasting flavors.
I continue to struggle with the pie crust, though. It stuck to the pie plate so horribly that most wasn't eaten, sigh, and it made a mess of serving it. The leftovers the next day came out quite easily, as the pudding had softened the crust a bit - so not as crunchy, but prettier? Maybe I'll add some crushed almonds for a bit of crunch (and fat, sigh), and plan to serve it the next day? I've also tried graham cracker crumbs combined with apple sauce and had the same issue. I will find a good fatless crust solution one day!
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| Can you tell which is fat free? |
would the crusts stick to parchment paper?
ReplyDeleteThat's a good question - I'll give that a try! It'll be a little tricky to fold and cut it to fit a pie pan right, but it would be worth it.
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