Yes, very flaky. Don't know how they do it, but you could not tell the difference between the oilive oil or regular fats. Their cheese cakes are a dream too and are fat free. I tried to make some using the fat free creamed cheese, but it turned into a watery mess. Theirs must use some kind of thickener that doesn't need any baking. They are sold in plastic pans. They claim to be a mail order outfit too, and even sell to some retailers now. I didn't like their gluten free donuts very much though, as they were a baked donut with a sugar free filling, a real shock to nayone expecting them to be the same texture as a fried, flour based one. I could enjoy the chocolate ones though, not bad. If I were to try the pie crust with oilive oil, it would be one that is not extra virgin as it doesn't need that taste to come through unless it was in a vegetable pie of some kind. The secret is to have the oilive oil and flour very cold so it dosn't make the dough too soft.

There is a product that is like a non dairy whipped cream. Pastry Pride and Flavor Right are two brands. You whip it up like whipped cream but it has the consistency of icing. It tastes fine on it's own and is extremely low sugar and dairy free. You can flavor it with cocoa powders,pudding mix or custard mix. You can even mix cream cheese into it. I use it more for fillings ( makes a lovely custard) than I do icing since everyone loves my buttercream. But it does taste good and is extremely stable. It pipes well. You can freeze the unwhipped and even freeze it whipped. It can be left out at room temperature even in warm conditions for 24 hours and remain stable.It does tend to crust however after a longer time out. If I can't use buttercream for some reason I use it. It is excellent in hot weather. The only icing I can't stand is fondant. It looks good and you can look like an artist without too much practice creating fabulous "looking" cakes but I prefer not to have to chew my icing. LOL

Actually, they're very easy to make, just time-consuming; look on Bakerella's site for lots of free ideas and inspiration. If you loved playing with play doh as a kid, you'll have no trouble with the fondant accents. And once the candy melts have hardened, it's just like coloring with markers. It all goes back to "everything you need in life, you learned in kindergarten", LOL.

Here is a receipe. Ive never tried it though, i use the one, that is on the pumpkin can, and use the same amount of splenda as it calls for on sugar. Even though a person is diabetic, they can still have some sugar. It use to be you couldnt have it at all, but doctors have changed their thinking on that. Cake: 3 large eggs 1 cup Equal® Spoonful* 1 cup canned pumpkin 1 teaspoon lemon juice 1 cup self-rising flour 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg Filling: 4 ounces reduced-fat cream cheese , softened 1 1/2 to 2 cups light whipped topping, thawed, if frozen 2 tablespoons Equal® Spoonful** (or to taste) For Cake: Beat eggs and 1 cup Equal® for 5 minutes in mixing bowl on medium speed of mixer. Stir in pumpkin and lemon juice. Blend in flour, cinnamon and nutmeg until well combined. Line a jelly roll pan with waxed paper. Spread batter evenly in pan. Bake in preheated 350°F oven 5 to 8 minutes or until woodenpick comes out clean. Cool 3 minutes in pan; turn out onto a cloth and roll up from the narrow end. Chill in refrigerator until completely cool. For Filling: Beat cream cheese, whipped topping and 2 tablespoons Equal® in mixing bowl on medium speed of mixer until smooth and spreadable. Unroll pumpkin roll and spread with filling. Re-roll. Cover and refrigerate until ready to serve. Slice cake into pinwheels. Makes 8 servings. * May substitute 24 packets Equal sweetener ** May substitute 3 packets Equal sweetener Nutrition Information Per Serving: calories 159, protein 6 g, carbohydrate 19 g, fat 6 g, cholesterol 87 mg, sodium 341 mg. Food Exchanges: 1 1/2 starch, 1 fat.