Low-cal Graham Crust

Introduction

History

Graham crackers were created in the early 19th century by Sylvester Graham, a Presbyterian minister who believed in the importance of a healthy diet. The crackers were originally made with whole wheat flour and were meant to be a healthy alternative to the refined white flour products of the time. Today, graham crackers are a popular ingredient in many dessert recipes, including this low-cal crust.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to crush the graham crackers finely to ensure a smooth and even crust.

- Be sure to press the crumbs firmly into the pie tin to prevent the crust from falling apart.

- Allow the crust to cool completely before filling to prevent it from becoming soggy.

Serving Suggestions

Low-cal Graham Crust is perfect for use in pies, cheesecakes, and other desserts. Serve with a dollop of whipped cream or a scoop of low-fat ice cream for a delicious treat.

Cooking Techniques

Baking

Ingredient Substitutions

Butter can be used in place of margarine.

- Honey or maple syrup can be used in place of sugar.

Make Ahead Tips

Low-cal Graham Crust can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Top the crust with fresh fruit or a drizzle of chocolate sauce for a beautiful presentation.

Pairing Recommendations

Low-cal Graham Crust pairs well with a variety of fillings, including fruit, pudding, and custard.

Storage and Reheating Instructions

Store leftover crust in an airtight container at room temperature for up to 3 days. To reheat, place in a 350°F (177°C) oven for 5 minutes.

Nutrition Information

Calories per serving

Each serving of Low-cal Graham Crust contains approximately 120 calories.

Carbohydrates

Each serving of Low-cal Graham Crust contains approximately 15 grams of carbohydrates.

Fats

Each serving of Low-cal Graham Crust contains approximately 5 grams of fat.

Proteins

Each serving of Low-cal Graham Crust contains approximately 1 gram of protein.

Vitamins and minerals

Low-cal Graham Crust is not a significant source of vitamins and minerals.

Alergens

This recipe contains wheat and may contain traces of soy.

Summary

Low-cal Graham Crust is a low-calorie dessert option that is perfect for those looking to indulge without all the guilt. It is relatively low in carbohydrates and fats, making it a healthier alternative to traditional pie crusts.

Summary

Low-cal Graham Crust is a delicious and versatile crust that is perfect for a variety of desserts. With its low calorie and fat content, it is a healthier alternative to traditional pie crusts. Enjoy this crust with your favorite fillings for a guilt-free treat!

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a sunny afternoon, and I was rummaging through an old recipe box that belonged to my mother. As I flipped through the yellowed index cards and faded newspaper clippings, one particular recipe caught my eye. It was for a low-cal graham crust, a healthier alternative to the traditional crusts I had been using for years.

I had always been a fan of baking, and I was constantly on the lookout for new recipes to try. The idea of a low-cal crust intrigued me, as I was always watching my figure and trying to eat healthier. I couldn't wait to give it a try.

The recipe itself was fairly simple, calling for just a few basic ingredients: graham cracker crumbs, sugar, and a bit of butter. But what really caught my attention was the addition of apple juice. It seemed like such a unique and unexpected ingredient to use in a crust, and I was excited to see how it would turn out.

I followed the recipe to the letter, carefully mixing the graham cracker crumbs, sugar, butter, and apple juice together until they formed a crumbly mixture. I pressed it into a pie dish and baked it in the oven until it was golden brown and fragrant. The scent that filled my kitchen was absolutely heavenly, a sweet and nutty aroma that made my mouth water.

When the crust had cooled, I couldn't resist cutting into it and taking a bite. The taste was absolutely divine - sweet and crunchy, with a subtle hint of apple that added a touch of brightness to the rich graham flavor. It was the perfect base for a creamy cheesecake or a fruity pie filling, and I knew it would become a staple in my baking repertoire.

I shared the recipe with all of my friends and family, who were equally impressed by its deliciousness and simplicity. They couldn't believe that such a healthy and low-calorie crust could taste so decadent and indulgent. It quickly became a favorite among my loved ones, and I found myself making it for every special occasion and gathering.

Over the years, I have continued to make this low-cal graham crust, experimenting with different variations and additions to make it even more delicious. I have added cinnamon and nutmeg for a warm and cozy flavor, or used crushed nuts for an extra crunch. No matter how I tweak the recipe, it always turns out perfectly, a testament to its foolproof nature.

I often think back to that sunny afternoon when I first discovered the recipe for this low-cal graham crust. It was a turning point in my baking journey, opening my eyes to the endless possibilities of healthy and delicious cooking. I am grateful for the cherished recipe box that led me to this gem of a recipe, and I will always hold onto it as a reminder of the joy and satisfaction that baking can bring.

Categories

| American Recipes | Graham Cracker Recipes | Low-calorie Recipes | Pie Crust Recipes |

Recipes with the same ingredients