Since we're on the subject of cheesecakes -
The last 3-pack of Splenda Granular I purchased came with a recipe
booklet. This is one of their recipes. I haven't tried it.

Light Cheesecake with Raspberry Sauce

Cheesecake:

1/4 cup sliced almonds
2 cups cottage cheese
1/2 cup plain yogurt
3 eggs
1/2 cup Splenda Granular
2 tblsp. all-purpose flour
1 tsp. grated lemon rind
1/2 tsp. almond extract

Sauce:

1 pkg. (300 g) frozen unsweetened raspberries,
thawed
1/2 cup Splenda Granular

Sprinkle almonds evenly in greased 8 inch springform pan. Bake at 350
degrees F for 3 to 5 minutes or golden brown.
In food processor or blender, blend cottage cheese until smooth. Add
remaining cheesecake ingredients and blend until smooth. Gently pour
over almonds in pan.
Bake at 350F for 40 - 45 minutes or until set. Remove from oven and run
knife around edge of cheesecake to loosen from rim. Cool on rack, then
chill at least 2 hours.

For sauce, puree raspberries in food processor or blender. Strain to
remove seeds. Stir Splenda Granular into sauce, and chill.

Spoon sauce over individual wedges of cheesecake and serve.

Makes 8 servings

145 Cal
12.1 g protein
5.1 g fat
12.8 g carbohydrates

Vicki

Archived from group: alt>food>diabetic