Almonds
Over the years, whenever I've thought of dessert, several items come to mind. Pies. Cake. Chocolate. Pudding. Ice cream.
There are also many ingredients to go into desserts. Sugar? Perhaps. Chocolate/cocoa? Oh, yes. Peanut butter? Sure.
How about almonds? These definitely help make desserts yummy, as these six desserts will show. Check out the Almond Joy Pie, the Almond Berry Layer Cake, or any of the other yummy almond desserts in today's post. Enjoy!
SWEDISH ALMOND CAKE
This is from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, “Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.”
Yield: 8 servings; Time: 1-1/4 hours, plus cooling.
This was featured in “The Perfect Cake for Your Coffee Break”, and can be viewed online at https://cooking.nytimes.com/recipes/1020767-swedish-almond-cake.
Ingredients
For the Cake:
1/2 cup plus 6 tablespoons unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1-1/4 cups granulated sugar
2 large eggs, at room temperature
2/3 cup whole milk, lukewarm
2 teaspoons vanilla extract
For the Topping:
7 tablespoons unsalted butter, cut into small chunks
3/4 cup sliced almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk
Preparation
Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder and salt.
Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
Slide the cake into the oven, and set your timer for 30 minutes.
As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.
CHERRY ALMOND TART
This is from that infamous long-since-forgotten emailing list, and begins, “This dessert is as attractive as it is tasty.”
Prep Time: 35 minutes; Cooking Time: 45 minutes; Serves: 8 to 10
Ingredients
Crust:
1/2 cup finely ground blanched almonds
1-3/4 cups all purpose flour
1/2 cup confectioner's sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 egg, lightly beaten
Filling:
1 can (21 ounces) cherry pie filling
2 tablespoons orange liqueur
Orange zest, grated (about 1 teaspoon)
Directions
Combine almonds, flour and sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 375º F. Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10-inch circle; cut into 10-3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving.
ALMOND JOY PIE
This is one of those recipes that I found somewhere or another. Long-since-forgotten emailing list? Facebook, perhaps? No clue, as it was saved without any "here's where it's from" notes.
Ingredients
Pie Filling Ingredients:
4 tbsp butter, melted
1 egg, beaten
1 tbsp all purpose flour
1/2 cup granulated sugar
1-1/2 cups shredded sweetened coconut
3/4 cup whole milk
1 tsp vanilla bean paste (extract will work)
Crust & Topping:
1 (6 oz) Chocolate Oreo Pie Crust
Ghiradelli Milk Chocolate Chips, melted
1/2 cup whole roasted almonds
Directions
Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.
Spread 1/4 cup almonds on the bottom of the pie crust, cover with 1/2 of the melted milk chocolate.
Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling.
Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown.
Allow to cool.
Scatter remaining 1/4 cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy!
Sometimes you feel like a nut, sometimes you don’t? No problem.
To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.
Best served at room temperature! If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie.
ALMOND FUDGE BANANA CAKE
Another yummy almond dessert from the infamous long-since-forgotten emailing list. Makes 16 Servings
Ingredients
3 extra-ripe, peeled medium Dole bananas
1-1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons amaretto liqueur, or 1/2 to 1 teaspoon almond extract
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Dole chopped almonds, toasted, ground
BANANA CHOCOLATE GLAZE:
1 pureed, extra-ripe small Dole banana
1 ounce (1 square) melted semisweet chocolate
Ingredients
Mash bananas (1-1/2 cups). Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to beaten mixture alternately with bananas. Beat well. Turn batter into greased 10-inch bundt pan. Bake in 350 degree F. oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down sides of cake.
ALMOND BERRY LAYER CAKE
This is from The New York Times cooking e-newsletter. The recipe begins, "Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market."
Yield: 1 cake; Time: 1 hour 10 minutes
This was featured in "Trunk Food," and can be viewed online at https://cooking.nytimes.com/recipes/8588-almond-berry-layer-cake.
Ingredients
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1-3/4 cups whole blanched almonds
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces crème fraîche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pounds (about 6 cups) mixed berries
Confectioners' sugar, for dusting
Preparation
For the cake:
Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
For the filling:
In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
To assemble:
Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
ALMOND CHEESECAKE BARS
This is one of many desserts that proves that even diabetics can have a yummy dessert, within moderation.
Recipe Yield: Serves: 20; Serving Size: 1 bar
Source: Splenda
Recipe and image appear courtesy of Splenda.
View this online at https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars.
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
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
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.
Bake in preheated oven for 40 to 47 minutes, or until firm.
Top with toasted almonds.
Notes:
Light and creamy cheesecake bars topped with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 3.5 g; Sodium: 105 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 8 g; Sugars: 4 g
There are also many ingredients to go into desserts. Sugar? Perhaps. Chocolate/cocoa? Oh, yes. Peanut butter? Sure.
How about almonds? These definitely help make desserts yummy, as these six desserts will show. Check out the Almond Joy Pie, the Almond Berry Layer Cake, or any of the other yummy almond desserts in today's post. Enjoy!
SWEDISH ALMOND CAKE
This is from Dorie Greenspan in The New York Times cooking e-newsletter. Dorie wrote, “Fika is the Swedish custom of stopping twice daily for coffee, conversation and a little something sweet; the word was created by flipping the two syllables in kaffe. Minutes after I had a fika in the Stockholm studio of the pastry chef Mia Ohrn, I started thinking about what I’d serve at my own first fika. This cake, so much easier to make than you’d guess by looking at it, has become my favorite. The recipe turns out a moist, buttery, tender cake, which would be lovely as is. But when the cake is half-baked, I cook a mixture of butter, sugar, flour and sliced almonds, spread it over the top (a homage to Sweden’s famous tosca cake), put the pan back in the oven and wait for the mixture to bubble, caramelize and create a shell that is a little chewy, a little crackly and very beautiful. It’s a perfect cake for fika, and great for brunch.”
Yield: 8 servings; Time: 1-1/4 hours, plus cooling.
This was featured in “The Perfect Cake for Your Coffee Break”, and can be viewed online at https://cooking.nytimes.com/recipes/1020767-swedish-almond-cake.
Ingredients
For the Cake:
1/2 cup plus 6 tablespoons unsalted butter, melted and lukewarm, plus more unmelted butter for greasing the pan
2 cups minus 2 tablespoons all-purpose flour, plus more for dusting the pan
1 teaspoon baking powder
1/4 teaspoon fine sea salt
1-1/4 cups granulated sugar
2 large eggs, at room temperature
2/3 cup whole milk, lukewarm
2 teaspoons vanilla extract
For the Topping:
7 tablespoons unsalted butter, cut into small chunks
3/4 cup sliced almonds
1/2 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons whole milk
Preparation
Make the cake: Center a rack in the oven, and heat it to 350 degrees. Butter a 9-inch springform pan (using solid, unmelted butter), and dust the interior with flour; tap out the excess. Place the pan on a baking sheet lined with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, baking powder and salt.
Working with a mixer (use a paddle attachment, if you have one), beat the sugar and eggs together on medium-high speed until the mixture is light and slightly thickened, about 3 minutes. Reduce the speed to medium, and gradually add the melted butter, followed by the milk and vanilla. (I like to pour the ingredients down the side of the bowl as the mixer is working.) Mix until the batter is smooth; it will have a lovely sheen. Decrease the speed to low, and gradually add the dry ingredients. When the flour mixture is almost fully incorporated, finish blending by stirring with a spatula. Scrape the batter into the prepared pan.
Slide the cake into the oven, and set your timer for 30 minutes.
As soon as the timer dings, start the topping (leaving the cake in the oven): In a medium saucepan, mix together all the topping ingredients. Place over medium-high heat and, stirring constantly, cook until you see a couple of bubbles around the edges. Lower the heat to medium, and cook, stirring nonstop, for 3 minutes. The mixture will thicken a little, and your spatula will leave tracks as you stir. Remove the pan from the heat.
Immediately take the cake out of the oven (leaving the oven on), and carefully pour the topping over the cake, nudging it gently with a spatula to cover the cake completely.
Return the cake to the oven, and bake for an additional 15 minutes (total baking time is about 50 minutes) or until the topping, which will bubble and seethe, is a beautiful golden brown and a tester inserted into the center of the cake comes out clean. Transfer the baking sheet to a rack, and cool for 5 minutes. Carefully work a table knife between the side of the pan and the cake, gently pushing the cake away from the side (it’s a delicate job because the sticky topping isn’t yet set). Remove the sides of the pan, and let the cake come to room temperature on the base. When you’re ready to serve, lift the cake off the springform base and onto a platter.
CHERRY ALMOND TART
This is from that infamous long-since-forgotten emailing list, and begins, “This dessert is as attractive as it is tasty.”
Prep Time: 35 minutes; Cooking Time: 45 minutes; Serves: 8 to 10
Ingredients
Crust:
1/2 cup finely ground blanched almonds
1-3/4 cups all purpose flour
1/2 cup confectioner's sugar
1/2 cup unsalted butter, chilled and cut into small pieces
1 egg, lightly beaten
Filling:
1 can (21 ounces) cherry pie filling
2 tablespoons orange liqueur
Orange zest, grated (about 1 teaspoon)
Directions
Combine almonds, flour and sugar in bowl of food processor. Scatter butter on top and process just until mixture resembles coarse crumbs. Add egg and process just until dough gathers in a ball. Divide dough into two pieces, one slightly larger than the other, and shape into flattened discs. Wrap in plastic wrap and chill for 30 minutes.
Preheat oven to 375º F. Combine cherry pie filling, liqueur and orange zest.
Roll out the larger disc of pastry into 11-inch circle and place in 9-inch tart pan with removable bottom; trim edges. Roll out smaller disc of pastry into 10-inch circle; cut into 10-3/4-inch wide strips for lattice top.
Spoon filling into tart pan. Arrange strips in lattice pattern on top of filling. Trim to fit and gently press ends into pastry shell. Bake until pastry is golden brown, 40-45 minutes. Cool on wire rack 10-20 minutes. Remove side of pan and let cool completely. Dust with powdered sugar before serving.
ALMOND JOY PIE
This is one of those recipes that I found somewhere or another. Long-since-forgotten emailing list? Facebook, perhaps? No clue, as it was saved without any "here's where it's from" notes.
Ingredients
Pie Filling Ingredients:
4 tbsp butter, melted
1 egg, beaten
1 tbsp all purpose flour
1/2 cup granulated sugar
1-1/2 cups shredded sweetened coconut
3/4 cup whole milk
1 tsp vanilla bean paste (extract will work)
Crust & Topping:
1 (6 oz) Chocolate Oreo Pie Crust
Ghiradelli Milk Chocolate Chips, melted
1/2 cup whole roasted almonds
Directions
Whisk the pie ingredients together: melted butter, egg, flour, sugar, coconut, vanilla paste and milk together.
Spread 1/4 cup almonds on the bottom of the pie crust, cover with 1/2 of the melted milk chocolate.
Place in the freezer for 5 minutes to set up. After the chocolate sets up a little bit, pour in the pie filling.
Bake at 350 degrees for 40-45 minutes or until set. The top will be golden brown.
Allow to cool.
Scatter remaining 1/4 cup almonds on the top of the cooled pie; pour melted chocolate over the almonds. Put in fridge for the chocolate to set up. Enjoy!
Sometimes you feel like a nut, sometimes you don’t? No problem.
To make a Mounds Pie: Leave out the almonds and use dark chocolate instead.
Best served at room temperature! If you'd like to eat it chilled, combine 3 tbsp of room temperature heavy whipping cream to the melted chocolate mixture before filling and topping the pie.
ALMOND FUDGE BANANA CAKE
Another yummy almond dessert from the infamous long-since-forgotten emailing list. Makes 16 Servings
Ingredients
3 extra-ripe, peeled medium Dole bananas
1-1/2 cups sugar
1/2 cup margarine, softened
3 eggs
3 tablespoons amaretto liqueur, or 1/2 to 1 teaspoon almond extract
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Dole chopped almonds, toasted, ground
BANANA CHOCOLATE GLAZE:
1 pureed, extra-ripe small Dole banana
1 ounce (1 square) melted semisweet chocolate
Ingredients
Mash bananas (1-1/2 cups). Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to beaten mixture alternately with bananas. Beat well. Turn batter into greased 10-inch bundt pan. Bake in 350 degree F. oven 45 to 50 minutes or until toothpick inserted in center comes out nearly clean and cake pulls away from sides of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down sides of cake.
ALMOND BERRY LAYER CAKE
This is from The New York Times cooking e-newsletter. The recipe begins, "Behold! An ode to summer in cake form. In this towering dessert from the food stylist and cookbook author Susan Spungen, crumbly yet tender layers of almond cake are layered with mounds of fresh berries and a rich filling of mascarpone and crème fraîche. It's not difficult to make, but it does take some time, so save this for a lazy Saturday when you've just scored piles of perfect berries from the farmers' market."
Yield: 1 cake; Time: 1 hour 10 minutes
This was featured in "Trunk Food," and can be viewed online at https://cooking.nytimes.com/recipes/8588-almond-berry-layer-cake.
Ingredients
For the cake:
Unsalted butter, for greasing pans
1 tablespoon all-purpose flour, plus more for pans
1-3/4 cups whole blanched almonds
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
2 large egg whites
1 cup sugar
1/2 teaspoon pure vanilla or almond extract
For the filling:
1 pound mascarpone cheese
8 ounces crème fraîche
Finely grated zest of 1 lemon
3/4 cup confectioners' sugar, plus more to taste
1 tablespoon kirsch or amaretto, optional
For assembly:
2 pounds (about 6 cups) mixed berries
Confectioners' sugar, for dusting
Preparation
For the cake:
Preheat the oven to 350 degrees. Brush 3 (8-inch) round baking pans with butter and line the bottoms with parchment paper cut to fit. Brush with butter again and dust with flour, tapping out excess.
Place 1 tablespoon flour, the almonds, baking powder and salt in the bowl of a food processor and pulse until finely ground.
Fill a pot (large enough to set the bowl of an electric mixer in it without the bowl touching the bottom) with 1 inch water and bring to a simmer over low heat.
Place the eggs, egg whites and sugar in the bowl and gently whisk to incorporate. Place the bowl over the pot of steaming water and whisk constantly until the sugar has dissolved, about 3 minutes.
Return bowl to the mixer fitted with the whisk attachment. Beat on medium-high speed until pale yellow, thick and fluffy, about 7 minutes. Add vanilla and gently stir to combine.
Using a rubber spatula, gently fold almond mixture into batter. Divide batter evenly among pans and bake until golden, 20 to 25 minutes. The centers will rise and fall during baking. Transfer pans to a wire rack and let cool 5 minutes. Run a butter knife around the edges of the cakes and turn them out onto a flat plate or cardboard round. Peel off parchment and invert onto another plate or round. Cakes should be right-side up. Cool completely and wrap in plastic wrap if not using immediately.
For the filling:
In a chilled metal bowl, whip the mascarpone and creme fraiche, either by hand or with an electric mixer, until it holds its shape and is not at all runny. Add the lemon zest, confectioners' sugar and liqueur, if using, and beat to combine well. Add up to 2 tablespoons more sugar, to taste, if you choose.
To assemble:
Place one of the cakes on a serving plate. Top with 1/3 of the mascarpone filling and 1/3 of the berries. Repeat with the remaining 2 layers, leaving the prettiest berries for the top. If not serving right away, chill until ready to serve. Dust with confectioners' sugar and serve.
ALMOND CHEESECAKE BARS
This is one of many desserts that proves that even diabetics can have a yummy dessert, within moderation.
Recipe Yield: Serves: 20; Serving Size: 1 bar
Source: Splenda
Recipe and image appear courtesy of Splenda.
View this online at https://diabeticgourmet.com/diabetic-recipes/almond-cheesecake-bars.
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
Preheat oven to 350 degrees F.
Spray an 8x8 pan with non-stick cooking spray.
Mix crust ingredients together in a mixing bowl. Mix well. Press into prepared pan. Bake 10-12 minutes or until firm.
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.
Bake in preheated oven for 40 to 47 minutes, or until firm.
Top with toasted almonds.
Notes:
Light and creamy cheesecake bars topped with toasted almonds.
Nutritional Information Per Serving: Calories: 120; Fat: 8 g; Saturated Fat: 3.5 g; Sodium: 105 mg; Cholesterol: 35 mg; Protein: 4 g; Carbohydrates: 8 g; Sugars: 4 g
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