Waterbabee's Super Scrumptious Mini Cheesecakes! (Yes it's even legal for phase 1 yay!) Makes 2 (have one for morning tea and one for dessert!)

Ingredients:

Base:
*Almond Flour (use 18g in replace of nut allowance...18g=15 almonds)
*Diet lemonade
*Cinnamon
*Sweetener (if desired)

Topping:
*Low fat/reduced fat ricotta cheese
*SF syrup (i luv Davinci english toffee, but be adventurous!)
*Sweetener (if desired)

Method:

*Preheat oven (not sure of conversions, but somewhere around medium heat)

Base:

*Measure out 18g almond meal and put into small bowl.
*Add a very small dash of diet lemonade to almond meal and stir (the idea is not to soak the almond meal, just enough so you can 'mould' the dough hence the ingredients need to be reasonably dry)
*Stir in cinnamon (and sweetener if desired) to taste.
*Press 'dough' into non-stick muffin tray (for mini cheesecakes) to make bases. Makes 2. Place in fridge for 10 mins.

Topping:

*Stir SF syrup (and sweetener if desired, however sf syrups are very sweet) to taste into ricotta (this step can be done in a food processor to remove any grainy bits in the ricotta).
*Spoon ricotta onto each base. Sprinkle with cinnamon if desired.
*Place cheesecakes into oven. I'm not 100% sure for how long and how hot (due to conversions) but when your fork comes out clean they are ready.
*Serve either hot or cold.