Directions:
- Sprinkle almonds evenly in a greased 8-inch springform pan. Bake at 350F for 3-5 minutes or until golden brown.
- In food processor or blender, blend cottage cheese until smooth. Add remaining cheesecake ingredients and blend until smooth. Gently pour over almonds in pan, Bake at 350F for 40-50 minutes or until set. Remove from oven and run a knife around edge of cheesecake to loosen from rim. Cool on rack, then chill at least 2 hours.
- FOR SAUCE: Purée raspberries in food processor or blender. Press through sieve to remove seeds. Stir Splenda into sauce and chill.
- Spoon sauce over individual wedges of cheesecake and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.82 Kcal (456 kJ) | ||
| Calories from fat | 51.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.67g | 9% | |
|---|---|---|---|
| Cholesterol | 57.84mg | 19% | |
| Sodium | 232.84mg | 10% | |
| Potassium | 109.45mg | 2% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 2.17g | 9% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 7.75g | 15% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.5mg | 3% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 142.37 Kcal (596 kJ) | ||
| Calories from fat | 66.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.42g | 9% | |
|---|---|---|---|
| Cholesterol | 75.67mg | 19% | |
| Sodium | 304.63mg | 10% | |
| Potassium | 143.2mg | 2% | |
| Total Carbs | 8.56g | 2% | |
| Sugars | 2.84g | 9% | |
| Dietary Fiber | 0.78g | 2% | |
| Protein | 10.14g | 15% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.6mg | 3% | |
| Calcium | 119.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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