1-1/2 Ingredient Fiber Crust

From: hannahactually

On Aug 21, 2005

This is such a great idea! A healthy, lowfat, delicious pie crust from ingredients I already had on hand?!? It's too good to be true! The only complaint I had was that I could not get the All-Bran to a powder consistency in a plastic bag; I ended up transferring it to a food processor to get the desired consistency. Then, instead of water I used Torani Sugar Free White Chocolate syrup, which gave the All-Bran a really good flavor. Thanks for the idea!

From: ladypit

On Sep 1, 2004

Well, it worked ok as a crust as it held the stuff in and was pretty tasty. (I pre-baked it and then sliced a bannana on top, added some fat free/sugar free chocolate pudding, and then a layer of fat free cool-whip.) But I certainly would not say that it has the taste of a graham cracker crust. As long as you are not expecting it to be the same, it is pretty good.

From: iceskater2002

On May 13, 2003

It was absolutely wonderful! I used this crust, somewhat skeptically, for a very rich cheesecake. It made for a wonderful contrast from the cheesecake, and made it not so sweet! I absolutely love this crust and will definitely be using it more often! Thanks so much for the recipe!

From: Andrea in NH

On Feb 16, 2006

This is a healthy crust but it does NOT taste like graham cracker crust. I put the bran flakes into the blender and got great crumbs. I added some splenda to the crumbs. This crust was for a cheesecake and I would not use it for a cheesecake again. I will try it again for a savory pie.