Strawberry-Almond Cheesecake
2 1/2 cups Almond Flour
1 cup Splenda
4 TBSP Benecol Spread (melted)
5 cups strawberries (divided)
1/2 cup Fat Free Evaporated Milk
2 packs (0.25oz each) unflavored Gelatin
3 packs Fat Free Cream Cheese, softened
3/4 cup Fat Free Sour Cream
1 TBSP Lemon Juice
2 tsp Vanilla Extract
1/2 cup Blueberries (optional)
1/2 star Fruit, sliced (optional)

Heat oven to 350 Degrees Fahrenheit. Combine Almond Flour, 2 TBSP Splenda and Benecol. Press into greased 9" springform pan. Bake 8 minutes; cool. Halve 2 cups of Strawberries; line pan edge. Pour Evaporated milk into sauce pan; sprinkle with gelatine. Let sit for 5 min.; heat 2 minutes until smooth. Beat cream cheese for 2 min.; add remanining Splenda, gelatin mixture and Sour cream, vanilla and lemon Juice. Beat 1 min. Pour 2 1/2 cups of batter into crust. In food processor, puree 2 cups of Strawberries and stir into remaining batter; add to pan. Chill 3 hours. Top with remaining fruit and top with Fatfree Coolwhip.
(I left out the Blueberries and starfruit because I don't like them and I wasn't able to top of with Strawberries because I ran out)

This Recipe is South Beach Phase 2 approved. It makes 16 servings.


I posted a Picture of the finished cake in the Picture Gallery Recipe Section. I found this recipe in a Issue of "FIRST" magazine, but I substituded some ingerdients to make is South Beach Friendly and Low Carb.