Cherry lovers rejoice! These Cherry-Almond Cheesecake Squares make for a magnificent autumn treat. Complete with toasted almonds and the fluffy texture of cherry flavored cheesecake, these pinkish squares are bound to please.
Prep Time: 30 min
Total Time: 5 hr
Makes: 9 servings, 1 square each
Nutritional Information
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Ingredients
1 large egg white
1 Tbsp. granulated sugar substitute
1 cup PLANTERS Slivered Almonds, toasted
1 cup boiling water
1 pkg. (4-serving size) JELL-O Cherry Flavor Sugar Free Gelatin ice cubes
1/2 cup cold water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
1/8 tsp. almond extract
1 cup thawed COOL WHIP LITE Whipped Topping
Instructions
PREHEAT oven to 350°F. Line 8-inch square baking pan with foil; spray lightly with cooking spray.
BEAT egg white and sugar substitute in small bowl with wire whisk until well blended. Add almonds; stir gently to coat. Spread into prepared pan. Bake 10 to 12 minutes or until lightly browned. Set aside
STIR boiling water into dry gelatin in medium bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
BEAT cream cheese, milk and extract in large bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping; spread over almonds in pan. Refrigerate 4 hours or until firm. Cut into 9 squares to serve. Store leftover dessert in refrigerator.
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