Ingredients:
1 package shredded wheat biscuits (Nabisco, Quaker, etc.)
2 cups boiling water
1 cup chopped English walnuts (avoid when trying to loose weight)
3/4 cup shortening substitute (Just Like Shortening)
2 cups skim milk (zero fat)
1/2 cup fructose
2 cups boiling water
1 cup chopped English walnuts (avoid when trying to loose weight)
3/4 cup shortening substitute (Just Like Shortening)
2 cups skim milk (zero fat)
1/2 cup fructose
Recipe:
1. Dip the shredded wheat in the boiling water. Drain well. Wrap in aluminium foil and place in the refrigerator for at least 4 hours.
2. Cut the wheat biscuits in half lengthwise and arrange half of them on the bottom of a 11-inch/28cm pie plate sprayed with cooking spray.
3. Spread the raisins; add the walnuts.
4. Place shortening substitue on top of raisins and nuts.
5. Cover with the remaining biscuits and press down firmly with a plate, then remove the plate.
6. Bake in a preheated 375 F/190 C oven for 25 minutes, or until brown. Remove from oven.
7 Heat the milk until boiling point, add the fructose and pour over the warm pie.
8. Cover with a plate, and set aside to cool for at least 2 hours. Turn out onto a plate.
2. Cut the wheat biscuits in half lengthwise and arrange half of them on the bottom of a 11-inch/28cm pie plate sprayed with cooking spray.
3. Spread the raisins; add the walnuts.
4. Place shortening substitue on top of raisins and nuts.
5. Cover with the remaining biscuits and press down firmly with a plate, then remove the plate.
6. Bake in a preheated 375 F/190 C oven for 25 minutes, or until brown. Remove from oven.
7 Heat the milk until boiling point, add the fructose and pour over the warm pie.
8. Cover with a plate, and set aside to cool for at least 2 hours. Turn out onto a plate.
Serves:
8