Title: Fat-Free Pie Crust
Categories: Digest, Nov., Fatfree
Yield: 1 Servings

2 c Grape Nuts
1/2 c Apple juice concentrate

mix together and press into the pie pan. Bake 10 minutes at 350 degrees
and cool if you'll add a cool filling. For pumpkin pie, I just add the
filling and bake it all at once.

I run the Grape Nuts through the food processor first, and I find a half
recipe is sufficient if you don't need the crust to go too far up the side
of the pan.

Posted by brad@clark.net (Brad Scott) to the Fatfree Dig. Vol. 12 Issue 26
Nov. 27, 1994.
:From Jennifer Raymond's Peaceful Palate:

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with
permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip