Fruit Cocktail Cheesecake Squares

FRUIT COCKTAIL CHEESECAKE SQUARES

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!

Crust:

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

Topping:

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°C 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