Sugar Free Pineapple Cheesecake Squares |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 16 |
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I have not tried this recipe. Ingredients:
2 cups all-purpose flour |
1/2 cup splenda sugar substitute |
1/2 cup sliced almonds |
2/3 cup butter |
16 ounces cream cheese (you can use low-fat!) |
1/2 cup splenda granular |
2 eggs |
2/3 cup unsweetened pineapple juice |
1/4 cup all-purpose flour |
1/4 cup splenda granular |
20 ounces no-sugar-added crushed pineapple (reserve juice) |
1/2 cup heavy cream |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Have a 9 X 13 inch pan ready(recipe didn't say to grease it).
3. In medium bowl, combine 2 cups flour, 1/2 cup SPLENDA, & almonds.
4. Cut in butter until it resembles coarse crumbs.
5. Press into the bottom of a 9x13 pan.
6. Bake in preheated oven for 15 - 20 minutes.
7. While crust is baking - say a prayer for your neighbor.
8. Prepare the cream cheese layer*************.
9. In a large bowl, beat the cream cheese and the other 1/2 cup SPLENDA until smooth.
10. Beat in eggs one at a time.
11. Blend in 2/3 cup UNSWEETENED pineapple juice.
12. Pour over hot crust and bake for about 20 minutes more.
13. Allow to cool completely.
14. MAKING THE TOPPING:.
15. In a saucepan, combine 1/4 cup flour, 1/4 cup SPLENDA,.
16. and 1 cup reserved pineapple juice.
17. Bring to a boil and stir for 1 minute.
18. Remove from heat and stir in crushed pineapple.
19. Cool completely. When cool, fold in whipped cream.
20. Spread topping over cream cheese layer.
21. Refrigerate 4 hours before serving.
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