ALMOST FAT FREE PIE CRUST

-L AICHINGER (XCCG12C) 4 ts Sugar

1/4 ts Pumpkin/apple cake spice,

-all spice, or cinnamon 4 Sheets phyllo mix

Preheat oven to 425F (If your cake is to bake during 350F ~I’ll insist serve in a minute). Spray 9″ cake vessel with nonstick in progress spray. Make your cake stuffing as well as set aside. To have crust, mix sugarine with piquancy in a crater as well as set aside. Stack phyllo sheets, afterwards cut in half to have 8 sheets. Cover with tea towl until ready to use. Place a single piece of phyllo upon a cake vessel mist with nonstick in progress mist as well as shower with 1/2 tsp of sugarine mixture. Repear stairs with superfluous phyllo sheets, fanning them uniformly until a complete cake vessel edge is covered. Pour cake stuffing in to bombard as well as trim one more dough. To forestall membrane edges from burning, cover loosely with aluminum foil. Bake for fifteen mins during 425F. Then revoke temp to 350F (if this is what your cake recipe calls for) as well as bake for required time (for a pumpkin cake in this recipe we wer suspect to bake a cake for an one more 40 to 50 mins during 350F as well as we were suspect to concede cake to cold prior to

slicing) 39 Cal; Fat. 0.25. Source: Shape Magazine (November ’93)

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