Low GI Dessert – Pie Crust
I would never recommend that you eat pie to lose weight, but this low GI recipe will allow you to have a slice of pie without the guilt, on a special occassion. It will also allow you to bake a pie for your family without feeling as though you are contributing to their obesity and sugar reliance/insulin resistance.
Low GI Pie Crust
I use Special K cereal for this. Just toss it into the food processor and spin it into crumbs. The last time I used this recipe I made a key lime pie with a low-sugar, low calorie lime mix from Sheriff. The next pie I’ll make with this is a makeshift, low calorie, low GI, banana cream pie using sugar free vanilla pudding mix and fresh bananas.
Just please remember that part of changing your eating to a low glycemic and low GI load diet really should involve getting rid of the sweet tooth that most of us have developed over the years of poor food choices. Sweet is just like any other addiction. It can be broken with perseverance. I’m not just talking about sugar here, this includes the chemicals being sold as zero calorie sweeteners and sugar free sodas.
At any rate, this is a nice ‘transition’ food – from ’sweet tooth’ to healthier choices.
This pie crust recipe does well to replace most graham cracker crust recipes.
- 4 cups Special K cereal (to yield 1 1/2 cups of crumbs)
- 1/2 teaspoon cinnamon
- 2 tablespoons fructose*
- 4 tablespoons butter, melted
Preheat oven to 350 degrees. Process the cereal in your food processor (or place the cereal in a plastic bag, seal, and use a rolling pin to crush to crumb consistency).
Pour crumbs into a medium bowl. Add cinnamon and fructose*.
Pour in melted butter and stir until well blended.
Press the crumb mixture into your pie plate. This will not stick as well as a traditional graham cracker crust, but if you just press gently and prop the crumb mixture along the sides of the pie place you will find that it firms up fine after baking.
Bake for 7 minutes in a pre-heated oven, until set.
Cool and fill with your favorite filling.
————-
* I use Suzanne Somer’s Sommersweet Sugar replacement for all my recipes. For this recipe’s recommendation of fructose, I used 1/2 teaspoon of Sommersweet mixed with water.
What is the ingredient in Sommersweet that makes it sweet? I have a real problem with artificial sweetners leaving a terrible taste in my mouth. I am curious what is the sweetner in sommerweet.
Hi Mari!
As far as I know it is derived from a natural fruit source. I did know the answer to this question when I first researched Sommersweet, but I’ve forgotten since then.
I can tell you however that I have the same trouble as you. Unnatural sweeteners cause me to grimace and gag – horrid stuff really. This is the first one I’ve tried that I enjoy. An easy replacement to sugar.