Fitness Minutes: (18,869)
5/31/11 6:53 P
This is an interesting idea... I was thinking egg whites myself and I see someone else has posted that thought too.... I looked on the Fiber One webiste and notice they add some corn syrup to theirs... not a lot (1 Tablespoon... so figuring 8-12 servings per pie you are only looking at 1/8th to 1/12 tablespoon cornsyrup per serving... at 60 calories per FULL tablespoon that would be a negligible amount per serving... I don't really like to use corn syrup but perhaps that tiny amount would be acceptable for the occasional treat... I wonder if there is a light corn syrup? Now you have me thinking..lol.. Might have to play around with this myself on the upcoming weekend !
If at first you do not succeed.... Try, Try Again !!
I don't think you're going to able to get a dough consistency from this, as you're starting with a bran-based, already cooked product; at best, it will be a graham cracker crumb crust. You could try adding a little bit of whole wheat or graham flour along with some egg whites to get more of a 'bound,' cookie-like shell. I've experimented with healthy pastry shells myself and it's a tough one to recreate exactly with all the requisite substitutions. I'm curious to see how you fare on this so keep us posted!
Wondering if I can get some feedback from my fellow cooks on a recipe I've been working on. I've been working mini-tarts and have the filling down, but have been having problems with the crust. I had an idea to use Fiber One as the main ingredient for the crust simply to add some nutritional value (fiber) to the sweet treats. The first time I tried it, I ground 1 cup of Fiber One down in the food processor, mixed it with 2 tbsp melted butter substitute (I Can's Believe It's Not Butter Light), and pressed it into the tart cups then baked it at 400 for 8 minutes before letting them cool and filling them. It turned out too much like a graham cracker and didn't hold up outside of the tart pan -- we were spooning the tarts out. My second iteration, I ground the Fiber One finer -- as close to a flour as I could get it -- cut in 2 tbsp of butter substitute and then added water 1 tbsp at a time until I could get it to form a dough. It never did form a good dough, it was just too crumbly. I tried chilling it for an hour but it didn't help, it was so crumbly that I couldn't roll it out. I went ahead and pressed it into the mini tart pan and they baked well -- I could get them out of the pan and fill them. However they were very delicate and once filled they started softening up.
What am I doing wrong? How can I get this to more of a dough consistency? I'm thinking of giving up and just using filo dough...
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.