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Low-Carb Recipes - Cherry Cheesecake
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A no-bake cherry dessert



  • 1/2 cup (125 ml) sliced almonds
  • 1 8 oz (224 grm). pkg. cream cheese
  • 1 8 oz (224 grm). container sour cream
  • 1 cup (225 ml) whipping cream
  • 1/2 cup (125 ml) Spenda (no substitute)
  • 1 tsp (5 ml) vanilla
  • 1 can cherry pie filling with Splenda sweetener
  • Place slice almonds in bottom of a 9" x 9" pyrex dish.
  • Whip whipping cream until nearly stiff, add vanilla and 1/4 cup (60 ml) Splenda. Set aside.
  • In another bowl, whip softened cream cheese with an electric blender until smooth. Mix in sour cream and 1/4 cup (60 ml) Splenda. Fold in reserved sweetened whipping cream.
  • Gently spoon cream mixture over the slivered almonds.
  • Refrigerate for 30 minutes or so.
  • Spoon cherry pie filling (made with Splenda) on top of cream cheese mixture.
  • Cover with plastic wrap and refrigerate an hour or so or over night.
  • To serve, cut into squares and squirt a bit of canned whipped topping (no carbs) on each serving.
  • Sprinkle with additional shaved almonds.
  • Enjoy!
This dessert is one of my husbands favorites - carbs or not!

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