Pre pare a 9" pie plate by rubbing inside, bottom and sides with 1 teaspoon of the margarine; set aside. Crush vanilla wafers to make very fine crumbs 1 1/2 cups. Place crumbs in a large bowl; combine vanilla and melted margarine and drizzle all over crumbs. Mix thoroughly with blending fork to make sure all is well blended. Remove about 2 tablespoons of crumb mixture and set aside to use as a garnish if desired. With back of a large spoon, press remaining crumbs evenly all over bottom and sides of prepared pie pan. Chill in refrigerator for 2 hours or longer before filling. CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) --- (g) (mg) (mg) :11 1 5 95 0 71 9 Food exchanges per serving crust only 1 starch exchange plus 1 fat exchange Shared by Al Massey File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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|Serving Size: 1 Crust (427g)|
|Recipe Makes: 1 Crust|
|Calories from Fat: 1033 (48%)|
|Amt Per Serving||% DV|
|Total Fat 114.8g||153 %|
|Saturated Fat 26.4g||132 %|
|Monounsaturated Fat 61.8g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 0mg||0 %|
|Sodium 1637.6mg||56 %|
|Potassium 410.5mg||11 %|
|Total Carbohydrate 265.9g||78 %|
|Dietary Fiber 7.5g||30 %|
|Sugars, other 258.5g|
|Protein 16.1g||23 %|
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Calories per serving: 2145
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