Almond Yogurt Cheesecake Version 2
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
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
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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
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.
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.
Member Ratings For This Recipe
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CYNTHIAS50
