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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 247.7
  • Total Fat: 18.7 g
  • Cholesterol: 68.7 mg
  • Sodium: 152.8 mg
  • Total Carbs: 13.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 9.7 g

View full nutritional breakdown of Almond Yogurt Cheesecake Version 2 calories by ingredient
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Almond Yogurt Cheesecake Version 2

Submitted by: HHUSTON
Almond Yogurt Cheesecake Version 2

Introduction

You have to use almond flour (meal) for this recipe. I got mine at nutsonline.com. REMEMBER the majority of fat in this recipe is from the nuts - so it's good fat in moderation of course!

If you want lower calories - try version 1.
You have to use almond flour (meal) for this recipe. I got mine at nutsonline.com. REMEMBER the majority of fat in this recipe is from the nuts - so it's good fat in moderation of course!

If you want lower calories - try version 1.

Number of Servings: 12

Ingredients

    Crust:
    1 heaping cup almond flour
    4 tbsp I cant believe its not butter for baking
    1/3 cup muscovado sugar
    1/4 tsp pure almond extract
    dash allspice
    Filling:
    2 cups plain non-fat yogurt strained overnight through a cheesecloth (Yields 1-1/4 cup)
    1/4 cup unstrained yogurt
    3 eggs
    8 oz. neufchatel cheese
    3 eggs
    2/3 cup muscovado sugar
    1-1/4 tsp pure almond extract

    7" Springform Pan

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Directions

Make Crust:
Preheat oven to 350 degrees
Combine Almond flour, sugar, allspice. Melt "butter" and add 1/4 tsp. pure almond extract. Combine this with the dry ingredients, then pat into the bottom of a 7" springform pan
Bake for 10 minutes, then remove to wire rack to cool.
Make Filling:
In a bowl combine 1-1/4 c. strained (overnight) non-fat PLAIN yogurt, 1/2c unstrained non-fat PLAIN yogurt, 8 oz. neufchatel cheese. Lightly beat 3 eggs, add 1-1/4 tsp. pure almond extract to eggs then combine with cheese and user a mixer to beat. Then add 2/3 cup Muscovado sugar until well mixed. Pour over crust and bake for 1 hr. 10 min at 325 degrees until set. Cool slightly, decorate the top with almond slices and then refrigerate.

Serves 14

350 degrees 45-50 min.

Number of Servings: 12

Recipe submitted by SparkPeople user HHUSTON.





TAGS:  Desserts |

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