I gave up trying to have a crust with cream or fruit filling that could be
sliced and lifted in tact to a desert plate. I now make my nut crust as
follows:

1/4 c. carbalose or carbquick (either works)
1/4 c. almond flour
2 Tbs. Splenda or equiv. A.S.
1/4 c. chopped pecans or walnuts
2 or 3 Tbs. coconut oil

I put just enough of this mixture in the bottom of 6 or 7 oven safe custard
cups, press it down and bake at 350 for about 10 mins. Oddly enough, after
filling and chilling it seems to hold together quite nicely. Just can't get
it to do this in a 9" pie plate. Like I said, I give up. Please post again
if you figure this out.

Barbara H
Type 2, dx 7/06, metformin 1500, byetta 5x2, last A1c 5.9 (waiting for the
new one & dreading the number)





"Peppermint Patootie" > wrote in message
...
> Does anyone have a recipe? If I don't hear any good suggestions I think
> I'll just make an almond meal / sweetener / butter crust with a beaten
> egg mixed in.
>
> I want the crust to make a base that will hold together on top of which
> I can put fruit and some kind of glaze. The whole thing won't be
> low-carb per se, but I figure I can lowER the carbs by making the pastry
> base with almond meal. Plus I like the taste. :-)
>
> I've got these ripe peaches in the fridge, see, and there are
> blueberries.....
>
> PP, T2