• 1/2 cup sliced almonds
  • 2 tablespoons sugar
  • 3/4 cup chocolate graham cracker crumbs
  • Sugar substitute equal to 3 tablespoons sugar
  • 1-1/2 tablespoons melted margarine or butter
  • 1-1/2 teaspoons fat-free egg substitute


  1. Preheat the oven to 350 degrees F.
  2. Place the almonds and sugar in a food processor and process until the almonds are finely ground. Add the graham cracker crumbs and sugar substitute and process to mix well.
  3. Add the margarine or butter and the egg substitute and process, pulsing for a few seconds at a time, until the mixture is moistened.
  4. Coat a 9-inch pie pan with nonstick cooking spray and press the mixture firmly over the bottom and sides of the pan. (Place your hand inside a small plastic bag as you press to prevent sticking.)
  5. Bake for about 8 minutes or until lightly browned. Let cool to room temperature before filling.

Recipe Yield: Yield: 8 servings

Nutritional Information Per Serving:

Calories: 109
Fat: 6 grams
Fiber: 1 grams
Sodium: 89 milligrams
Protein: 2 grams
Carbohydrates: 13 grams

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Diabetic Exchanges

1 Carbohydrate, 1 Fat

Book Title: Diabetic Dream Desserts