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1 hours
Prep: 25 minutes
Cook: 1 hours
139 calories per serving view nutrition facts
16 servings
suggest servings
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| Crust | |||
| 1 1/2 | cups | chocolate cookie crumbs | |
| 3 | tablespoons | almonds | chopped |
| 2 | tablespoons | soy oil | |
| Glazed almond topping | |||
| 2 | tablespoons | sugar | |
| 3/4 | cup | almonds | sliced |
| Amaretto filling | |||
| 10 1/2 | ounces | silken tofu | |
| 16 | ounces | cream cheese (light) | softened |
| 3 | tablespoons | sugar substitute | or 36 sugar substitute packets or 1 1/2 c sugar |
| 6 | each | egg whites | |
| 4 | large | eggs | whole |
| 1/4 | cup | amaretto liquer | |
| 2 | tablespoons | vanilla extract | |
In a small bowl, combine all ingredients for the crust. Press evenly into the bottom of a 9-inch springform pan.
Using an electric mixer, combine tofu and cream cheese until smooth. Add sugar sub or sugar and mix thoroughly. Add egg whites and whole eggs to ingredients and continue to mix until well blended. Add Amaretto and vanilla. Pour over crust in springform pan or divide batter into two prepared pie crusts. Bake at 300 F for 1 hour in the springform pan or 40 minutes for the two prepared crusts.
Heat two tablespoons of sugar in a non-stick pan until sugar turns a golden brown. Toss almonds in sugar to coat. Remove almonds and allow to cool on wax paper. Break apart when cooled and arrange almonds around edge of cake. Refrigerate.
| % Daily Value* | |
| Total Fat 10.0g | 15% |
| Saturated Fat 4.0g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 70mg | 23% |
| Sodium 107mg | 4% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 5% | Vitamin C | 0% | |
| Calcium | 6% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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History - Rosemary is considered to be the herb of fidelity. If you sprinkle some around the house it is said to bring good luck and protection. ...
I love this recipe. I have used it as the base for pita sandwiches, and with grilled veggies in a panini with two to three types of cheeses. Put a bunch of green leaf lettuce and tomato and cucumber, and mmmmmmm!!!! Five stars
A new twist on classic creamy carrot soup. Add a bit of lime juice for extra zing.
