Cheesecake:
1/4 sliced almonds
2 cups cottage cheese
1/2 cup plain yogurt
3 eggs
1/2 cup splenda low-calorie sweetener
2tbsp. all -purpose flour
1 tsp. grated lemon rind
1/2 tsp. almond extract

Sauce:
1 pkg (300g) frozen unsweetened raspberries thawed
1/2 cup splenda low-calorie sweetener.

Sprinkle almonds evenly in greased 8 inch (20 cm) springform pan Bake in 350 degree oven for 3 to 5 minutes or until golden brown. In a 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 350 degrees for 40 to 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, press through sieve to remove seeds. Stir splenda into sauce and chill.
Spoon sauce over individual wedges of cheesecake and serve.

makes 8 servings.
per serving
calories 145
protein 12.1g.
fat 5.1 g.
carbohydrates 12.8 g.

Posted by Paulette Lacasse