Cherry-Almond Cheesecake Bars

I've tried these medicated and non-medicated, they are very tasty either way. I HIGHly recommend them. sugarfree and low fat have another.

Ingredients
2/3 cup cannaflour or all-purpose flour
2/3 cup quick-cooking rolled oats
3 tablespoons packed brown sugar or 1-1/2 teaspoons brown sugar substitute*
2 tablespoons finely chopped almonds
1/4 cup Medicated butter

2 8 – ounce package reduced-fat cream cheese 
1/3 cup granulated sugar or sugar substitute* equivalent to 1/3 cup
2 teaspoons vanilla
1/4 teaspoon almond extract
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, lightly beaten
1/3 cup finely chopped dried cherries
10 tablespoons fat free frozen whipped dessert topping, thawed (optional)
2 tablespoons sliced almonds (optional)

Directions

Preheat the oven to 350 degrees F. Grease an 8x8x2-inch baking pan or line pan with foil, extending foil up over the edges of the pan; set aside. In a medium bowl, stir together flour, oats, brown sugar, and almonds. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press crumbs into the bottom of the prepared pan. Bake for 12 minutes.
Meanwhile, in a medium bowl, beat cream cheese, granulated sugar, vanilla, and almond extract with an electric mixer on medium speed until light and fluffy. Gradually add egg, beating on low speed just until combined. Stir in cherries. Spread cream cheese mixture over partially baked crust.
Bake for 25 to 35 minutes or until cream cheese layer is set. Cool completely in pan on a wire rack. Cover and chill for 2 to 24 hours before serving.
Cut into bars to serve. Garnish individual servings with dessert topping and/or almonds, if desired. Store in refrigerator. Makes 20 bars.

Tip

*Sugar Substitutes: Use 1-1/2 teaspoons Sweet’N Low® Brown to substitute for the brown sugar. Choose from Splenda® Granular, Sweet’N Low® bulk or packets, or Nevella® to substitute for the granulated sugar. Follow package directions to use product amount equivalent to 1/3 cup granulated sugar.
*Sugar Substitutes: PER SERVING WITH SUBSTITUTE: same as above, except 122 cal., 9 g carb.
*Sugar Substitutes: Exchanges: 0.5 other carb.
*Sugar Substitutes: Carb choices: 0.5.

Thanx to; medicationdiabetes.com 

 

DIABETIC RECIPIES

CHOCOLATE SWIRL CHEESECAKE (LOW-SUGAR)

This is soooo good I like making it with the oreo crust, I think it adds to the overall tast sensation and it just melts in your mouth. INGEDIENTS; 1      Prepared crust in 9 inch spring form pan 1      Envelope unflavored gelatin 3/4  cup...

GINGERBREAD MEN (basic recipe)

These are a tasty addition to your holiday cookie basket,Get em before they run off. INGREDIENTS; 2     cups cannaflour 1/2  teaspoon baking soda 1/2  teaspoon salt 2     Tablespoons ground ginger 1/2  teaspoon ground cinnamon 1/4  teaspoon ground...

MINT CHOCOLATE CHEESECAKE BARS

This bar cookie pairs a crunchy oreo cookie crust with a creamy mint-flavored cheesecake filling to create a sumptious dessert INGREDIENTS; CRUST; 2        Tablespoons Splenda sweetener, (granulated) 1 1/2 cups Oreo crumbs 1/3    cup medicated...

OATMEAL COOKIES Sugar & Flour-Free, No Bake

“Sugar Babe” Oatmeal Cookies Sugar & Flour-Free, No Bake  Are you in need of a healthier version of an oatmeal raisin cookie that’s also lightly medicated? If so, this is the perfect recipe for you! By Jessica Catalano This is a simple recipe that omits baking time, flour, white...
<< 1 | 2 | 3 >>