Ingredients
- What you need:
- For the crust, press into springform pan:
- 2 cups of finely ground almonds,
- 1/4 cup of "light olive oil"
- 1/2 tsp. salt,
- and 2 large, rounded tablespoons of flour.
- For the filling, cream together in food processor:
- Three 8 oz. packages of "reduced fat" soft cream cheese
- 3 eggs
- 1 large rounded tablespoon of flour
- pinch of salt
- 4 whole-fresh apricots (with seeds removed)
- or use 6 halves of canned apricots
- (packed in it's own juice-no sugar added)
- 1/2 cup sour cream
- 16 of the small -individual packets of "Splenda."
- What you do:
- Pour into pan on top of crust:
- Bake at 400 for 15 minutes than reduce heat to 350
- and bake another 25-30 minutes, till top is lightly golden and middle section is does not move when pan it tilted.
- COOL for 30-60 minutes.
- Topping:
- Puree 6 fresh apricots (pits removed of course)
- along with 1/3 cup of "Simply Fruit" apricot jam.
- (this- has no added sugar, but only fructose sugar-natural.)
- Spread this over top of cheesecake.
- Sprinkle over topping:
- 1 cup of slivered raw almonds and place them in a non-stick fry pan along with 2 tablespoons of cooking oil.
- Keep heat on medium and stir consistently till almonds are golden brown, then place on a paper towel to cool. (browning time for about 1-2 minutes)
Directions
What you need:
For the crust, press into springform pan:
2 cups of finely ground almonds,
1/4 cup of "light olive oil"
1/2 tsp. salt,
and 2 large, rounded tablespoons of flour.
For the filling, cream together in food processor:
Three 8 oz. packages of "reduced fat" soft cream cheese
3 eggs
1 large rounded tablespoon of flour
pinch of salt
4 whole-fresh apricots (with seeds removed)
or use 6 halves of canned apricots
(packed in it's own juice-no sugar added)
1/2 cup sour cream
16 of the small -individual packets of "Splenda."
What you do:
Pour into pan on top of crust:
Bake at 400 for 15 minutes than reduce heat to 350
and bake another 25-30 minutes, till top is lightly golden and middle section is does not move when pan it tilted.
COOL for 30-60 minutes.
Topping:
Puree 6 fresh apricots (pits removed of course)
along with 1/3 cup of "Simply Fruit" apricot jam.
(this- has no added sugar, but only fructose sugar-natural.)
Spread this over top of cheesecake.
Sprinkle over topping:
1 cup of slivered raw almonds and place them in a non-stick fry pan along with 2 tablespoons of cooking oil.
Keep heat on medium and stir consistently till almonds are golden brown, then place on a paper towel to cool. (browning time for about 1-2 minutes)
Print this recipe
Submitted 6/13/05.
Source: internet
Submitted By: Meryl
merstarunicorn11@hotmail.com
PAULINE'S APRICOT-ALMOND NO SUGAR CHEESECAKE