Mini Almond Cheesecakes from Healthy Diabetic Recipes

Mini Almond Cheesecakes Recipe

Recipe Ingredients:

KAREN THACKERAY

3/4 cup Almonds, ground
1 tbsp Margarine, melted
1 Envelope unflavored gelatin
1/4 cup Cold water
12 oz Light cream cheese
3/4 cup Skim milk
1/2 cup Sugar, OR 12 pkgs sugar sub.
1/4 tsp Almond extract
3 cup Fresh peach slices, peeled

Recipe Instructions:

Stir together almonds and margarine in small bowl.
Press mixture evenly onto bottoms of 12 paper-lined baking cups (muffin
tins). Soften gelatin in water in small saucepan; stir over low heat until
dissolved.
Beat cream cheese milk, sugar and almond extract in large mixing bowl at
medium speed with electric mixer until well blended. Stir in gelatin. Pour
into baking cups; freeze until firm.
Place peaches in food processor or blender container; process until
smooth. Spoon peach puree onto individual plates.
Remove cheesecakes from freezer 10 minutes before serving. Peel off
paper. Invert cheesecakes onto plates. Garnish with additional peach
slices, raspberries and fresh mint leaves, if desired.
Note: For a sweeter peach puree, add sugar to taste.
Calories: 175 Source: No Guilt Desserts Karen in S.CA

Servings: 12

“Food for all is a necessity. Food should not be a merchandise, to be bought and sold as jewels are bought and sold by those who have the money to buy. Food is a human necessity, like water and air, it should be available.”

~ Pearl Buck (1892-1973) American Nobel Prize winning author.

 

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