Almond Cheesecake Bars Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

    Crust:

  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 1 1/4 cups graham cracker or vanilla wafer crumbs
  • 1/3 cup light butter, melted
  • 1/4 cup toasted sliced almonds, finely ground

    Filling:

  • 12 ounces reduced fat cream cheese
  • 1/2 cup Splenda No Calorie Sweetener, Granulated
  • 2 large eggs
  • 1/4 cup reduced fat sour cream
  • 2-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 cup toasted, sliced almonds


Directions

  1. Preheat oven to 350 degrees F.
  2. Spray an 8x8 pan with non-stick cooking spray.
  3. Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
  4. Mix cream cheese and Splenda Granulated Sweetener together until smooth. Add eggs, one at a time, scraping the sides of the bowl, and mixing well after each addition. Add sour cream and extracts; mix well. Pour over prepared crust.
  5. Bake in preheated oven for 40 to 47 minutes, or until firm.
  6. Top with toasted almonds.

Notes:

Light and creamy cheesecake bars topped with toasted almonds.


Recipe Yield: Serves: 20Serving Size: 1 bar

Nutritional Information Per Serving:

Calories: 120
Fat: 8 grams
Saturated Fat: 3.5 grams
Sodium: 105 milligrams
Cholesterol: 35 milligrams
Protein: 4 grams
Carbohydrates: 8 grams
Sugars: 4 grams



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