Crushed Cookie Crust--Without Butter?
Baking By cande Updated 9 Feb 2006 , 6:49am by SquirrellyCakes
How do I make a cookie crust without adding butter? Can I use water for the liquid instead? (Wishful thinking-Maybe after the water dries the crust will still hold firmly together?)
I want to make a couple of desserts that require a crushed cookie crust (a cheesecake, a mousse pie) but I am trying to find a way not to use butter to hold it together..is that possible?
Any advice?
ETA: I'm trying not to add any more fat to it becasue the cookies are a German cookie that are basically 90% butter, 6% flour, 4% sugar, lol)
If it's already 90% butter, is the butter which will hold the crust together really going to make a difference in the total fat content? I would say that if you want to watch your fat intake, don't eat cookies! Or have just one. I wouldn't attempt this without the butter in the crust, I really don't think it would work.
Umm, thanks.
Has anyone tried substituting something else to hold cookie crusts (for pies, etc) together besides butter? Many desserts here are prepared with cookie crusts and I am looking for a way to 'lighten' them, if possible.
Well the only other thing would be margarine. The problem with using margarine is that you pretty well have the same calorie content unless you go to the reduced fat margarines and if you do, the reason they are reduced fat is because they have more moisture or water added to make up for the fat, for the most part. So this might not be a good thing as it can make your crust soggy.
Usually you are adding about 1/4 cup of butter which is around 405 calories total. So if you divide that up into even 8 servings, it is only adding around 50 calories per serving so it won't really make too much of a difference.
I know, not much help but there really isn't another way of doing this and getting good results that I know of.
Hugs Squirrelly
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