Desserts

Cherry-Almond Cheesecake Squares

photo by:

kraft

I substituted Sour cream with a little sugar and lemon in it for the top instead of coolwhip and it was just as wonderful.

posted by

a cook

on 11/16/2003

time

prep:

30 min

total:

5 hr

servings

total:

9 servings, 1 square each

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What You Need

large egg white

Tbsp. granulated sugar substitute

cup PLANTERS Slivered Almonds, toasted

cup boiling water

pkg. (4-serving size) JELL-O Cherry Flavor Sugar Free Gelatin

Ice cubes

1/2

cup cold water

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup milk

1/8

tsp. almond extract

cup thawed COOL WHIP LITE Whipped Topping

Make It

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.

Kraft Kitchens Tips

How to Toast Nuts

Toasting nuts adds crunch and intensifies their flavor. Oven toast at 350°F for 10 to 15 minutes or until golden brown, stirring occasionally. Or, cook on the stovetop in an ungreased skillet on medium heat until golden brown, stirring frequently.

Healthy Living

Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Than Fat than Cream Cheese to save 20 calories, 3g of fat and 2g of saturated fat per serving.