Well I’m on a roll … a dessert roll! This yummy cheesecake substitutes low-fat, low-sugar, and low-carb ingredients whenever possible to make this cheesecake lighter and healthier. I started with a recipe on Solo.com and modified it. Obviously it’s not as healthy as celery sticks, but when you want a nice dessert to serve company or your family you can feel a little better about it than the usual lardy cheesecake.
1/2 cup graham cracker crumbs (about 6 graham crackers, crushed (run through a food processor)
1 1/2 tablespoon Truvia baking sugar
3/4 cup finely ground almonds (run through a food processor)
5 tablespoon margarine, melted
1/2 package (4 oz) low-fat cream cheese, softened
1/2 cup (4 oz) low-fat Greek yogurt (I like Fage)
2/3 of a can Solo Almond Cake and Pastry Filling
1 to 2 oz Truvia baking sugar
2 tablespoons all-purpose flour
1 teaspoon almond extract
3/4 cup light sour cream
1/4 cup low-fat Greek yogurt
1 teaspoon vanilla
1 tablespoon Truvia baking sugar
Almonds for garnish
Preheat oven to 350. Grease a 9″ springform pan and set aside. Combine graham cracker crumbs, ground almonds, and Truvia in small bowl. Add melted margarine and stir until well blended. Press crumb mixture onto bottom and party up sides of prepared pan. Bake 10 minutes in oven. Remove from oven and cool completely on wire rack (do not turn oven off).
To make topping, stir sour cream, Truvia, and vanilla in small bowl until blended. Set aside in refrigerator.
To make filling, beat cream cheese, yogurt and Truvia in medium-size bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add almond filling, flour and almond extract, beat until well blended. Pour mixture into cooled crumb crust.
Bake 1 hour or until center is set. Remove the cheesecake from oven, let cool for five minutes, then spread sour cream mixture over top. Return to oven and bake 12 to 15 minutes, or until topping is set.
Cool completely in pan on wire rack. Top with a handful of almonds, arranged in a “daisy circle” in the center. Refrigerate several hours or until ready to serve. To serve, run tip of sharp knife around inside edge of pan and remove side pan. Place the cheesecake on serving plate.