PIE CRUST - looking for low calorie, low fat alternatives or recipes
happylilmam
Posts: 3
in Recipes
I love apple pie this time of year... I use Splenda products which really helps cut the calories but I have not been able to find low fat (or no fat), low calorie options. Anyone have recipes to share???
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Replies
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I've used graham crackers or crushed cereal with some margarine (only 1-2 tbs). I've also just skipped the crust all together.0
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If you mean a flaky type crust, I don't think there is any such thing as a lowfat pie crust. Because the fat/flour ratio has to be pretty exact, or you have a mess on your hands. Consider an almond flour crust. Not necessarily lower in calories, but it is lower in carbs, and high in fiber.0
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Skip the pie crust and make a cobbler?0
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Skip the crust... make a nice stewed apple and go the ice cream mmmmm0
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I agree with the two above. I have started making most "pies" without crust. I have a great pumpkin custard that I make instead of pumpkin pie. My favorite fall "dessert" is sweet potatoes and green apples slow roasted with just a little real maple syrup. They sweeten each other beautifully.0
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My Favorite part of pie is the crust... The almond flour idea sounds like a possibility
. Thanks... keep the thoughts/ideas/suggestions coming.
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Here is a good one using almond flour. there are hundreds out there, but this was one that had the nutritional info, and it is much lower in calories than a wheat flour pie crust.
http://www.yummly.com/recipe/Almond-meal-pie-crust-331956?columns=3&position=2/640 -
Here is a good one using almond flour. there are hundreds out there, but this was one that had the nutritional info, and it is much lower in calories than a wheat flour pie crust.
http://www.yummly.com/recipe/Almond-meal-pie-crust-331956?columns=3&position=2/64
Did you try this one ? How was it ? It sounds interesting. Thanks
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No, I have tried low carb pie made with an almond crust, and it was very good, even if it was sweetened with sucralose. But I have never made an almond crust myself, just trying to help OP.0
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If you do, don't waste money buying almond flour! It's expensive. You can make the exact thing with plain almonds and a food processor for half the price.0
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It does look good. I think of homemade marzipan and the texture when I see the words almond meal. It would probably work well as a crust.
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Don't you have to blanch the almonds, then toast, then grind? Seemed like too much work so I always paid the 8-9 bucks for a bag. Will try this Christmas to make my own.If you do, don't waste money buying almond flour! It's expensive. You can make the exact thing with plain almonds and a food processor for half the price.
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I just happen to have a couple bags of almonds. I'll see this weekend just how big a mess I can make trying to make the flour. I did make some peanut butter a while back and it worked pretty good.0
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I think this year I'm forgoing Apple pie for apple crisp. I'm an apple pie addict as well so this will be my compromise. Besides, who doesn't love apple crisp?0
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@odesAngel
I have never made an almond flour crust, but I have made almond flour cookies and some other products. I grind my own almonds into flour, and I did not blanch or roast them first. In fact, most almond crust recipes call for you to not pre-bake the crust, because it burns quickly.0 -
Don't you have to blanch the almonds, then toast, then grind? Seemed like too much work so I always paid the 8-9 bucks for a bag. Will try this Christmas to make my own.If you do, don't waste money buying almond flour! It's expensive. You can make the exact thing with plain almonds and a food processor for half the price.
The almonds I have are unsalted and roasted. Do you think that would work ?
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@tigger
That's what I have always used. Unsalted and roasted. Raw is ok also. It's easy. Just store the almond flour in the fridge. Nut flours can go rancid quickly. And you do not have to skin the almonds.Grind only as much as you will use for a few recipes. And you do not have to skin the almonds unless you want a white crust.0 -
Thanks for the tips !!! Muah0
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You might try using phyllo dough--the stuff that decadent Greek desserts are made of. You can control the amount of fat used to create the crust. This is just an idea, I haven't tried it myself. I'm becoming more of a "eat the real thing and use portion control" person myself. In the week I had a slice of pizza (and a salad) for lunch and a small bowl of turkey spaghetti for dinner, I lost just as much weight as if I'd eaten nothing but apples, eggs and lettuce.0
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I'm not paleo myself, but the Paleo/gluten free websites have tons of recipes for baked goods using almond, walnut, even coconut flours. I even saw one for a cauliflower pizza crust on youtube.
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@tigger
That's what I have always used. Unsalted and roasted. Raw is ok also. It's easy. Just store the almond flour in the fridge. Nut flours can go rancid quickly. And you do not have to skin the almonds.Grind only as much as you will use for a few recipes. And you do not have to skin the almonds unless you want a white crust.
Okay great , thank you for the help.
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Phyllo dough, very flaky and great for pumpkin pies. Many recipes online use it.0
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10 Low fat honey graham crackers
1/4 cup non fat milk
Pie cut into 8
Fat: 1.2g
Carb: 17.9g
Sugar: 5.4g
Protein: 1.5g1 -
I saw a really smart idea for this once...assuming you are using a premade crust, just roll the it out thinner! Weigh what you end up using for logging purposes and you still get everything you love about crust. I believe the original suggestion was to trim about 30% off the original size. It might get too thin if you went beyond that. I'm not sure.0
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This is going to sound weird, but give it a try! Try a quinoa crust. I use this method for making crusts for quiche and it's so much more healthy than a normal pie crust (not necessarily low in cals, but definitely food for you!)
-Lightly cook 1/2 - 1 cup of quinoa (don't let it absorb all the water prior to baking because it'll finish cooking once you've added your filling and bake the pie) (Since it's for a sweet recipe try adding some cinnamon or nutmeg to the boiling water)
-stir an egg white or two in to the lightly cooked quinoa (this'll help hold it together as it bakes)
-press the mixture into the sides of your pan and voila!0 -
@tigger
That's what I have always used. Unsalted and roasted. Raw is ok also. It's easy. Just store the almond flour in the fridge. Nut flours can go rancid quickly. And you do not have to skin the almonds.Grind only as much as you will use for a few recipes. And you do not have to skin the almonds unless you want a white crust.
As an extra, I usually make almond milk first and the dry the meal from this process and store the almond meal in the fridge or freezer and use as desired.
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You could make the apple pie with just crust on the top - normal pastry, but a smaller portion of it.
I've used pizza base/bread mix (no fat content) to make savory pies before, but I don't know it would fair with a sweet filling.0 -
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