The reason that pie does not fit into the Dukan diet is mostly due to the Dukanly sinful crust. As all Dukaneers know, no wheat, no flour... and absolutely no pie crust. So it goes without saying that the only way to make a Dukan friendly pie is to first come up with a Dukan friendly crust.
Sound difficult? Well it shouldn't, really, as long as you're looking into dessert pies that complement cookie crumb pie-crusts. After all, what's a graham pre-made crust other than crushed up cookie bits? Well, flourless cookies you can definitely make (see my previous 10 calorie/piece flourless chocolate cookie), and once you get the basic recipe, simple inventiveness should lead you to sub the 1/2 cocoa powder in for different kinds of powder. For peanut butter cookies, sub 1/2 cup peanut flour (Trader Joe's old kind, which you can still get online under a different name) + 2 tsp salt; for vanilla cookies, sub 1/2 cup instant fat-free vanilla jello pudding mix + 2 egg whites (instead of 1 egg). Feel free to be creative: a yummy 15 calorie cookie will be your apt reward.
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| vanilla pudding cookie 17 cal each |
So basically this is what I do: for every batch of cookies I bake, I save 1/2 of them and crumble them into a container, refrigerating them until I feel like pie. Then I process them and crumby and sandy in a blender; because of a moistness of flourless cookies, taking out the butter from the process still produces a cookie crumb. Press the dough into a pie mold, prick holes with a fork, and bake 5 min at 350F. Afterwards, let cool while you prepare your pie filling.
Chocolate Pie Filling:
1 lb silken tofu
1 pkg instant fat-free pudding mix (jello)
1/4 cocoa + 2 tbsp cocoa/espresso powder
1/2 cup sweetener
2 tsp vanille, 1 tsp chocolate essence
Turn up oven to 375 F
1. blend tofu until creamy
2. blend in the rest of the ingredients until fully incorporated
3. pour into pie crust
4. Bake for 25 min 5. Refrigerate for at least an hour (preferably 3 hours)
Voila! Very easy!
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