home *** CD-ROM | disk | FTP | other *** search
- Path: sparky!uunet!dtix!darwin.sura.net!udel!rochester!cornell!lmc
- From: lmc@cs.cornell.edu (Linda Marie Competillo)
- Newsgroups: alt.support.diet
- Subject: Re: Comments on Nonfat Miracle Whip
- Message-ID: <1992Nov20.161917.13736@cs.cornell.edu>
- Date: 20 Nov 92 16:19:17 GMT
- References: <9211190154.AA21753@msc2.msc.cornell.edu> <BxzBL3.H98@dale.cts.com>
- Organization: Cornell Univ. CS Dept, Ithaca NY 14853
- Lines: 28
-
- In article <BxzBL3.H98@dale.cts.com> npm@dale.cts.com (Nancy Milligan) writes:
- >I'm glad you brought up pie crust. I like crusts on my pie-like items
- >but the fat content on crust is outrageous. Even graham cracker crusts
- >are loaded with fat. Has anyone successfully come up with a nice crust
- >that isn't fatful?
- >
- >I was toying with the idea of turning an angel food cake into bread
- >crumbs and patting it into a pie-tin and baking it. Or maybe using
- >graham crackers with NF-mayo.
- >
-
- This inspires an idea that I haven't tried, but I make a very high-fat Italian
- cheesecake with angel food cake: you pack the inside of a bowl with angel
- food cake and then layer it with layers of slices of AF cake and a mixture
- of ricotta cheese, heavy cream and 10x sugar, etc. Then you refigerate it for
- at least 12 hours and invert the bowl onto a plate and frost the whole thing
- with whipped cream. I won't mention the shaved chocolate that goes over all.
- So.......my idea is why not do the same thing with some sort of low-fat pie
- filling? Maybe sugar-free chocolate pudding or something similar layered in
- the bowl with the AF cake and it wouldn't even have to be frosted with
- anything. I guess this isn't exactly a pie, but it sparked the idea when
- Nancy mentioned the AF cake.
-
- --
-
-
- Linda Competillo
- Publications Assistant
-