Title: Graham Cracker Crust
Categories: Diabetic Pie
Yield: 1 Crust
| 8 | | Crushed graham crackers |
| | | (2 1/2 in squares) |
| 3 | tb | Melted margarine |
| 2 | tb | Sugar |
Combine ingredients in 9 inch pie tin and mix well with a fork. Press
crumbs evenly around the edges and on the bottom of the pie tin. Bake at
350 for 6 minutes. Cool an fill as desired. Cut into 8 even portions.
Nutritive value for 1 portion (1/8 of recipe) Food Exchange per serving:
1/2 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm;
Na 100 mg; LOW-SODIUM DIETS: Use salt-free margarine Source: The New
Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to you and yours via
Nancy O'Brion and her Meal-Master.