This dessert is very rich in taste and texture. If you are looking for a sugar-free you must try this one.
1 1/2 cups (about 10) low-fat graham crackers
2 1/2 tsp. sweet n low (equal) or 8 packets
6 Tbs. margarine, melted
1 tsp. vanilla extract
3 packages (8 oz each) of low-fat or fat-free cream cheese
5 1/2 tsp. of sweet N low (equal) or 18 packets
2 egg whites
2 Tbs. cornstarch
1 cup low-fat sour cream
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 cup sliced almonds
Crush the graham crackers. You can either put them in a zip lock bag and crush them with a rolling pin or use a Kitchen-aid mixer on low or medium speed. Make sure there isn't any large pieces of cracker left.
In a medium bowl mix graham cracker crumbs, cocoa, and sweet N low or equal. Mix in melted margarine and vanilla extract. Pat mixture evenly on bottom of a 13x9" pan. Set aside.
Pre-heat oven to 300 degrees.
Beat cream cheese until smooth in a large bowl. Beat until smooth the rest of the ingredients, except almonds. Pour filling into crust that was set aside. Sprinkle top with almonds
Bake at 300 degrees for about 30 minutes or until set. Cool until you can touch the pan. Place in refrigerator until chilled; about 6 hours. Cut into 24 squares and serve.
Fat: 5 g
carbohydrate: 11 g