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:
2 tbsp powdered erythritol (30 mL)
1/4 cup butter, melted (75 mL) or a bit more
Topping:
8 oz cream cheese, softened (250 g)
1 egg
½ cup sour cream (125 mL)
3 tbsp granulated erythritol (45 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3 cup sugar (75 mL)
2 tbsp unsalted butter (30 mL)
1 tsp vanilla extract (5 mL)
1 cup canned fruit cocktail in juice or water, drained (250 mL)
Crust: In medium bowl combine ground almonds, OR almond flour, sweetener 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, liquid sweetener, erythritol, 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. Chill and store in the refrigerator.
Yield: 20 squares, 1 square:
126.5 calories; 3.2 g protein; 11.7 g fat; 1.0 g fiber; 2.1 g carbs
A fruity,
pretty cheesecake, popular with friends and family. This is an old recipe - use your own preferred sweeteners. This recipe is on page 148 of Splendid Low-Carbing. Using no-carb sweeteners will reduce the carbs quite substantially in this cheesecake.
Coconut Almond Crust:
2/3 cup ground
almonds (150 mL)
1/3 cup SPLENDA® Granular (75 mL)
1/4 cup
medium-flaked coconut, (50 mL)
(unsweetened)
2
tbsp oat flour, OR more ground almonds (25 mL)
3
tbsp butter, melted (45 mL)
1
egg yolk
Filling:
16
oz light cream cheese, softened (500 g)
1
cup sour cream (250 mL)
1
cup SPLENDA® Granular (250 mL)
1
envelope unflavored gelatin
2
tbsp water (25 mL)
11/4
cups canned fruit cocktail in unsweetened juice (300 mL)
1
tsp vanilla extract (5 mL)
Coconut Almond Crust: In medium bowl, combine ground almonds,
SPLENDA® Granular, coconut and oat flour (or use more ground almonds). Stir in butter and egg yolk. Press into 9-inch (23 cm) glass pie dish and
also up sides about 1/2-inch (1.5 cm). Bake in 350°F (180°C) oven 10 minutes.
Filling: In food
processor with sharp blade, blender or in bowl with electric mixer, process
cream cheese until smooth. Add sour
cream and SPLENDA® Granular; process. In small
saucepan, combine gelatin and water.
Dissolve gelatin over medium heat.
Add to cheesecake mixture; process briefly. Make sure there is no more than 1/2
cup (125 mL) liquid with canned fruit.
Stir fruit and vanilla extract into cheesecake mixture. Pour over prepared crust. If desired, garnish
top with few more pieces of fruit, pressing fruit into cheesecake
slightly. Chill until set.
Yield: 12 servings (use no-carb sweeteners to substantially decrease the carbs)
1
serving
232.7
calories
6.3
g protein
19.3
g fat
8.5 g carbs
For other great Low-Carb, Gluten-Free
recipes by the team & me:
Support your team, buy Low-Carbing Among
Friends cookbooks at: