Wednesday, 21 November 2007

Pumpkin pie crust version 2.0

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I have some nerve posting about a recipe. Known as someone capable of burning water, I'm really the last person to turn to for cooking advice or instruction. Fortunately, there are people who are quite adept in the kitchen, and they are willing to share some of their culinary brilliance with the rest of us.

Such is the case with this last-minute Thanksgiving Day recipe I just came across on Taking a fatty and calorie laden staple like the Pumpkin Pie crust and turning it into a far less damaging version, the person behind this recipe ought to be given thanks tomorrow over dinner.

The following is a list of ingredients necessary to make this healthier crust:

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 tablespoons of cold, unsalted butter cut into small pieces
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons canola oil
  • 2 tablespoons ice water

For the directions on how to go about taking these ingredients and turning them into something delicious and relatively nutritious, click HERE.

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