4 ounces Pastry flour, sifted
2 ounces White whole wheat flour
4 ounces Almond flour
4 ounces Hazelnut flour
6 ounces Brown sugar
6 ounces Reduced-fat cream cheese
1 Egg
1 Egg white
1 teaspoon Vanilla extract
1 teaspoon Salt
Yield: 25 ounces
1. Combine the pastry, whole wheat, almond and hazelnut flours. Set aside.
2. Cream the brown sugar and cream cheese until fluffy.
3. Gradually add the egg and egg white then the vanilla and salt to the creamed mixture.
4. Mix in the flour mixture until just combined.
5. Chill the dough before using.
6. Yield: 1 lb. 9 oz.
Notes: This crust has less saturated fat than one made with animal fats or hydrogenated shortening.
2 ounces White whole wheat flour
4 ounces Almond flour
4 ounces Hazelnut flour
6 ounces Brown sugar
6 ounces Reduced-fat cream cheese
1 Egg
1 Egg white
1 teaspoon Vanilla extract
1 teaspoon Salt
Yield: 25 ounces
1. Combine the pastry, whole wheat, almond and hazelnut flours. Set aside.
2. Cream the brown sugar and cream cheese until fluffy.
3. Gradually add the egg and egg white then the vanilla and salt to the creamed mixture.
4. Mix in the flour mixture until just combined.
5. Chill the dough before using.
6. Yield: 1 lb. 9 oz.
Notes: This crust has less saturated fat than one made with animal fats or hydrogenated shortening.
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