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Lightened Crisco Canola Oil Pie Crust


3/4 cup whole wheat flour

3/4 cup unbleached white flour

3/4 teaspoon salt

5 tablespoons Crisco pure canola oil, frozen for at least 1 hour

4 tablespoons low-fat buttermilk


  1. Coat a deep-dish pie plate with canola cooking spray. Preheat oven to 375 degrees, or the temperature on the pie recipe you're using.
  2. Add flours and salt to medium bowl; blend well with electric mixer on LOW.
  3. Add chilled canola oil and buttermilk to mixing bowl with flour mixture. Beat on low speed until the mixture forms a dough. Stir in a teaspoon or two of more buttermilk if the dough seems too dry.
  4. Using your hands, press dough evenly into your deep-dish pie plate. If the dough is a little thicker around the rim, pinch it into scallops or make the rim double thickness and press it with a fork around the circle.
  5. Proceed with your recipe for baking. If you need a baked piecrust, preheat oven to 375 degrees, poke the crust several times with a fork, and bake for about 20 minutes.

Yield: 8 servings (orone 9-inch, deep-dish single pie crust)

WebMD Weight Loss Clinic members: Journal as 2 serving crackers OR 2 slices whole wheat bread OR 1 piece small muffin.

Nutrition Information: Per serving: 160 calories, 3 g protein, 18 g carbohydrate, 8 g fat, .7 g saturated fat, .5 mg cholesterol, 2 g fiber, 227 mg sodium. Calories from fat: 45%.

Lightened Libby’s Pumpkin Cranberry Bread


1 cup whole-wheat flour

1/2 cup unbleached white flour

2 1/2 teaspoons pumpkin pie spice

1 teaspoon baking soda

3/4 teaspoon salt

1 cup brown sugar, packed measure

3/4 cup plus 2 tablespoons canned pumpkin (pure pumpkin)

1 large egg (use a high omega-3 brand if available)

1/4 cup egg substitute (or 2 egg whites)

3 tablespoons canola oil

5 tablespoons fat-free sour cream

1/4 cup orange juice

2/3 cup fresh or frozen cranberries (or substitute 1/3 cup dried cranberries)


  1. Preheat oven to 350 degrees. Coat the inside of a 9 x 5-inch loaf pan with canola cooking spray (or grease lightly with reduced-fat margarine) and dust with flour.
  2. In medium bowl, combine flours, pumpkin pie spice, baking soda, and salt and set aside.
  3. In large mixing bowl, combine brown sugar, pumpkin, egg and egg substitute, canola oil, sour cream, and orange juice by beating on medium speed until blended.
  4. Add flour mixture all at once to the pumpkin mixture and beat on low speed, scraping sides of bowl often, until a batter forms. Fold in the cranberries. Spoon batter into prepared loaf pan.
  5. Bake for 60 minutes or until fork inserted in center of loaf comes out clean. Cool in the pan for 10 minutes, then remove loaf to a wire rack to cool completely.

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