INGREDIENTS:
- 2 Eggs
- 2 tsp vanilla extract
- 1 1/2 cups sour cream
- 1/2 cup Splenda granules (or other artificial sweetener)
- 16 oz cream cheese, softened.
- 2 T melted butter.
DIRECTIONS
- In a large bowl, blend together eggs, vanilla, sour cream and splenda.
- Slowly add butter and cream cheese.
- Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.
- Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.
- Add dollops of raspberry batter on top and swirl thru.
- If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)
- Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.
- Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.
- Garnish with fresh raspberries and whipped cream if desired (not included in counts)
- This can be frozen.
Number of Servings: 12
