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Friday, December 18, 2009


These squares are loosely based on my fruit cocktail cheesecake, which is lovely, and if anyone wants that recipe, I’ll post it as well, although I don’t think I have any photos of it at the moment. I have made it so often; you’d think I would have photographed it!

Kent Altena produced a video for making this dessert.  He likes blueberries in it.  Watch it here. 

1 ½ cups ground almonds or
Almond flour
¼ cup vanilla whey protein
2 tbsp vital wheat gluten, OR oat flour
4 Splenda packets
1/3 to ½ cup butter, melted
8 oz cream cheese, softened
1 egg
½ cup sour cream
½ cup SPLENDA® Granular
2 tbsp unsalted butter
1 tsp vanilla extract
1 cup canned fruit cocktail in juice or water, drained

Crust: In medium bowl combine almond flour, vanilla whey protein, vital wheat gluten or oat flour, Splenda and butter. Press into an 8-inch square glass dish. Bake in 350°F oven 10 minutes.

Topping: In food processor, process cream cheese. Add egg, sour cream, SPLENDA® Granular, butter, and vanilla extract; process until smooth. Stir in fruit cocktail. Pour over crust evenly. Bake in 350°C oven 20 to 25 minutes, or until set.

Yield: 20 squares, 1 square:
139.3 calories; 4.3 g protein; 12.2 g fat; 3.1 g carbs


Kent said...

I finally decided to do a video of this great recipe:

I think I still like blueberries the best of all the fruit options.

Jennifer said...

Thank you! Cool. :) Hey, you're in that magazine. Good job - you're getting to be very famous!

Anonymous said...

Is this for a 350"F" oven?