05-28-2006
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 | Points: 13,630, Level: 75 | | | | Join Date: Feb 2006 Location: The lovely midwest
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 South Beach Diet Pie * Phases 2 and 3
I found this on another web site and it was taken from an old Daily Dish newsletter from SB. I haven't used this recipe personally, but if you try it, please let everyone know how it worked out for you.  Quote:
Did you know that some of your favorite holiday pie recipes can be made Phase-2-friendly with a few simple modifications?
Here are the guidelines:
For the crust: Replace refined white flour with whole-wheat flour, nut flour (almond, pecan, etc.), or fresh ground nuts. You can find these in specialty and health food stores.
For the filling: You can enjoy pumpkin, apple, and even chocolate, as long as you replace any sugar in the recipe with an artificial sweetener, use fat-free half-and-half in place of heavy cream, and use trans-fat-free margarine instead of butter.
Here's a recipe to get you started:
SBD Pie Crust
Ingredients:
2-3 cups ground pecans
1/2 cup trans-fat-free margarine spread (Smart Balance, Fleishman's Olive Oil, Brummel & Brown)
Artificial sweetener to taste
Directions:
Preheat oven to 450°F. Mix ground pecans, margarine spread, and artificial sweetener until combined. Press mixture into a pie plate and bake for 10 minutes. Remove and let cool completely before adding filling.
Note: Because nuts can be a diet buster in large amounts, use this recipe as an occasional treat.
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