Ingredients:
3 egg whites, beaten stiff
2 egg yolks or equivalent Egg Replacer or other egg substitute
2tablespoonsNonfat Cheese or ricotta
2 tablespoons ground raw almonds (consistency of flour)
2 egg yolks or equivalent Egg Replacer or other egg substitute
2tablespoonsNonfat Cheese or ricotta
2 tablespoons ground raw almonds (consistency of flour)
Recipe:
1. Separate eggs at room temperature.
2. Beat egg whites until stiff.
3. In a separate bowl beat egg yolks with 2 tablespoons cheese.
4. Fold mixture into egg whites.
5. Sift ground almonds over egg mixture; carefully fold in.
6. Spray Pam or grease a pie dish, pour in mixture and shape to cover all surface of pie plate.
7. Bake for 30 minutes in a 300 F/150 C oven.
2. Beat egg whites until stiff.
3. In a separate bowl beat egg yolks with 2 tablespoons cheese.
4. Fold mixture into egg whites.
5. Sift ground almonds over egg mixture; carefully fold in.
6. Spray Pam or grease a pie dish, pour in mixture and shape to cover all surface of pie plate.
7. Bake for 30 minutes in a 300 F/150 C oven.
Serves:
9-inch/23cm shell
Notes:
Allow to cool well before filling crust. If using pie crust to make pies that
need baking, set pie dish in a shallow baking pan half filled with water.