Pie Crust, Pecan Lc-2.2/sdessert- pie, nuts & seeds 2 cups pecans; chopped 2 tablespoon Splenda 1/2 stick butter; melted 1 large egg white Mix nuts with the Splenda to get it thoroughly blended. Add the butter and mix with a fork. Next, add the egg white and start mixing with your hands. Pour mixture into a pie pan and press out with your fingers. Bake at 350 for 10 minutes or until the edge starts to brown. Cool completely if making a chilled pie filling. Fill and bake again if making a cooked filling. NYC Nutrition Analysis (per serving or yield unit): water=5.84 g; calories=258.5; protein=3.23 g; total fat=27.12 g; carbohydrate=4.92 g; dietary fiber=2.74 g; ash=0.62 g; calcium=22.78 mg; phosphorus=84.58 mg; iron=0.77 mg; sodium=65.09 mg; potassium=129.8 mg; magnesium=36.6 mg; zinc=1.35 mg; copper=0.36 mg; manganese=1.34 mg; vitamin A=239.6 IU; vitamin E=1.16 mg ATE; thiamin=0.2 mg; riboflavin=0.06 mg; niacin=0.35 mg; pantothenic acid=0.27 mg; vitamin B6=0.06 mg; folate=6.88 ug; vitamin C=0.21 mg; saturated fat=5.37 g; monounsaturated fat=13.75 g; polyunsaturated fat=6.6 g; cholesterol=15.18 mg; total sugars=1.07 g; selenium=2.59 ug; refuse=33.51%; %cal as carb:prot:fat=7:5:88; WW Pts=6.88; (complete analysis) |
