Guest guest Posted November 17, 2001 Report Share Posted November 17, 2001 * Exported from MasterCook * Low-Fat Oil Pastry Recipe By : The (Almost) No Fat Holiday Cookbook, by Grogan, page 161 Serving Size : 8 Preparation Time :0:00 Categories : Pies And Pastry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup unbleached all-purpose flour 1/2 cup whole wheat pastry flour -- MINUS 1 tablespoon whole wheat pastry flour 3/8 teaspoon salt 3/8 teaspoon baking powder 3/8 teaspoon sugar or Sucanat 3 tablespoons soymilk -- WITH 1/2 teaspoon lemon juice added 3 tablespoons oil -- (I use canola) Makes one 9 " crust Although this crust does contain fat, it has about half that of ordinary pastry, and it uses oil rather than hard fat. Divided into 8 servings, each piece with either a bottom or a top crust (not both) and a fat-free filling will contain 5 grams of fat. The pastry flour and soured soy milk make a tender crust that no one will guess is low-fat. This recipe first appeared in the November 1994 issue of Vegetarian Times. Mix the flours in a medium bowl with the salt, baking powder, and sugar. Whisk together the soured soymilk and oil in a cup until well blended. Pour this into the flour mixture, and mix gently with a fork until it holds together in a ball. If it's too dry, sprinkle with a tiny bit of water. If you have time, place the dough in a plastic bag, and refrigerate it for an hour before rolling out. Roll out and bake as you would an ordinary crust. For savory pies, you can add 1/2 tsp. curry powder, if you like. Per serving: Calories: 94, Protein: 2 gm., Fat: 5 gm,. Carbohydrates: 10 gm. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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