Combine ingredients in 9 inch pie tin and mix well with a fork. Press crumbs evenly around the edges and on the bottom of the pie tin. Bake at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even portions. Nutritive value for 1 portion (1/8 of recipe) CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm; Na 100 mg; Food exchanges per serving: 1/2 bread, 1 fat Low sodium diets: Use salt-free margarine Source: The New Diabetic Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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