1 box (2-layer size) sugar-free yellow cake mix
1/2 cup butter, melted
1/2 cup finely chopped almonds
1 cup sugar-free apricot preserves*
1 brick (8-oz) fat-free cream cheese, softened
1/4 cup Splenda Granular
2 tbsp white whole-wheat flour
Dash of salt
1 tsp vanilla extract
1 large egg
1/3 cup sugar-free apricot preserves
1/2 cup unsweetened flaked coconut
1/4 - 1/3 cup sliced almonds, optional
Preheat oven to 350 degrees.
Generously grease or spray with nonstick cooking spray a 9 x 13-inch baking pan; set aside.
In a large bowl, combine the cake mix and butter at low speed of electric mixer until crumbly. Stir in the almonds. Reserve 1 cup of the mixture. Press the remaining mixture in the bottom of the prepared pan. Carefully spread the 1 cup of preserves over the mixture. (Easier to spread preserves if warmed for a few seconds in the microwave.)
Using the same large bowl, beat the cream cheese, Splenda, flour, salt, vanilla and egg until mixed well. Lower speed to low and blend in the 1/3 cup of preserves. Carefully spread the filling over the base.
Combine the reserved bottom mixture and the coconut; sprinkle over the filling. Sprinkle sliced almonds overall, if using.
Bake at 350 degrees for 30 to 40 minutes or until golden brown and the center is set. Cool completely on a wire rack then refrigerate until serving time.
Store any leftovers in the refrigerator.
*My favorite is the Fit & Active Sugar-Free Apricot Preserves from Aldi.
Note: Only you and your doctor know the status of your blood sugar readings. Remember this is a dessert and should be treated as such. Do not over indulge.
Note: File Photo