Low Fat Low Sugar Raspberry Almond Cheesecake Bars

A Dessert Diva Recipe by Danette Randall

February 29, 2008

Ingredients:

2 tbls. unsalted butter

1 1/4 cups low fat honey graham cracker crumbs (about 20 crackers)

16 oz. softened reduced fat cream cheese

1 cup light sour cream

1/2 cup Splenda

1/2 tsp. almond extract

2 eggs

1 1/2 cups raspberries

1 cup toasted almonds (toast for 7-10 minutes on baking sheet at 350)

Preheat oven to 350 degrees

Crush graham crackers by hand or in food processor until fine crumbs. Add 2 tbls. melted butter and mix well. Pat into 8x8 square baking pan. Bake for 6-7 minutes. Take out and set aside.

In large mixing bowl beat softened cream cheese until smooth. Add sour cream and beat. Add sugar and almond extract and mix well. Beat in eggs one at a time. Make sure mixture is smooth.

Pour into baked crust that has slightly cooled. Bake for 25-30 minutes until center is just a little 'jiggly.'

Let cool completely, it is best to put in refrigerator for a few hours or overnight. Before serving top with raspberries and toasted almonds. Cut into squares and serve.

ENJOY!