Santa, Get Your Own Almond Cheesecake Bars! I’ll Even Tell You How to Make Them!

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The holiday season can be tough for diabetics. But there are options. I repeat: there are options. You’ll find this recipe for delicious almond cheesecake bars is sure to be a big hit, whether you’re entertaining guests or if you’re craving a quick snack.


 Serving Size: 1 bar

(these measurements make 20 servings)


 Materials You’ll Need:

– Conventional oven

– Baking dish (preferably 8×8, though it depends on the amount you’d like to make)

– 2 mixing bowls (one for the crust, one for the filling)


Ingredients:

Crust

1/4 cup Splenda No Calorie Sweetener

1 1/4 cups graham cracker (if you’d prefer, vanilla wafer crumbs work well here, too.)

1/3 cup melted butter (light)

1/4 cup toasted almonds (sliced)

Filling

12 ounces reduced fat cream cheese

1/2 cup Splenda No Calorie Sweetener

2 eggs

1/4 cup reduced fat sour cream

2-1/2 teaspoons vanilla extract

1 teaspoon almond extract

1/4 cup toasted  almonds (sliced)


Cooking Directions:

Crust

1. Preheat your oven to 350-degrees F.

2. Spray your baking dish with non-stick cooking spray.

3. Mix crust ingredients together in a mixing bowl.

4. Press into prepared pan.

5. Bake 10-12 minutes.

While the crust is baking…

Filling

1. Mix cream cheese and Splenda together. Mix until smooth.

2. Add eggs. Mix.

3. Add sour cream and extracts. Mix.

4. Mix well.

When the crust has finished baking…

1. Pour the filling over the prepared crust.

2. Bake for 40 to 50 minutes (still at 350-degrees F), or until firm.

3. Top with toasted almonds.


 Nutrition:

1 serving (1 bar)

120 calories, 4g protein, 105mg sodium, 35mg cholesterol, 8g fat, 3.5g saturated fat, 4g sugar, 8g carbohydrate


For more on this recipe, as well as other recipes, check out Diabetic Gourmet Magazine.
Medianet DBS
G.D. resides in West Michigan. When he isn’t writing (or editing), you can find him outside, riding a bike, reading a book, or just plain running. Other interests include sports (of any kind), music (again, any kind) and cinema (a bit pickier here).