2/3 cup white whole-wheat flour
2/3 cup quick-cooking oats
1 1/2 tbsp firmly packed Splenda Brown Sugar Blend
2 tbsp finely chopped raw almonds
1/4 cup butter
2 bricks (8-oz each) Neufchatel (reduced-fat) cream cheese
1/3 cup Splenda Granulated
2 tsp vanilla extract
1/4 tsp almond extract
4 eggs, lightly beaten
1/3 cup finely chopped dried cherries
Preheat oven to 350 degrees.
Grease an 8-inch square baking pan; set aside.
In a medium bowl, stir together the flour, oats, Splenda Brown Sugar Blend, and almonds. Using a pastry cutter or two butter knives, cut in the butter until the mixture resembles coarse crumbs. Press mixture onto the bottom of the prepared pan and bake at 350 degrees for 12 minutes.
Meanwhile, in a medium mixer bowl, beat the Neufchatel cheese, Splenda granulated, and the extracts with an electric mixer on medium speed. Beat until light and fluffy. Gradually add the eggs, beating on low speed just until combined. Stir in the cherries and spread the mixture over the crust.
Bake at 350 degrees for 25 to 35 minutes until the cream cheese layer is set. Cool completely in the pan on a wire rack.
Cover and chill at least 2 hours but up to 24 hours before cutting to serve. May top each serving with a dollop of sugar-free Cool Whip, thawed, and an almond slice if desired.
This dessert should be kept refrigerated.
1 1/2 tbsp firmly packed Splenda Brown Sugar Blend
2 tbsp finely chopped raw almonds
1/4 cup butter
2 bricks (8-oz each) Neufchatel (reduced-fat) cream cheese
1/3 cup Splenda Granulated
2 tsp vanilla extract
1/4 tsp almond extract
4 eggs, lightly beaten
1/3 cup finely chopped dried cherries
Preheat oven to 350 degrees.
Grease an 8-inch square baking pan; set aside.
In a medium bowl, stir together the flour, oats, Splenda Brown Sugar Blend, and almonds. Using a pastry cutter or two butter knives, cut in the butter until the mixture resembles coarse crumbs. Press mixture onto the bottom of the prepared pan and bake at 350 degrees for 12 minutes.
Meanwhile, in a medium mixer bowl, beat the Neufchatel cheese, Splenda granulated, and the extracts with an electric mixer on medium speed. Beat until light and fluffy. Gradually add the eggs, beating on low speed just until combined. Stir in the cherries and spread the mixture over the crust.
Bake at 350 degrees for 25 to 35 minutes until the cream cheese layer is set. Cool completely in the pan on a wire rack.
Cover and chill at least 2 hours but up to 24 hours before cutting to serve. May top each serving with a dollop of sugar-free Cool Whip, thawed, and an almond slice if desired.
This dessert should be kept refrigerated.
Remember this is a dessert and should be used for special occasions or large functions where it will be shared with other. Diabetics should never over-indulge with desserts.
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