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Add a photoServings: 8
Ingredients
- 2 x =AB c Unbleached flour
- 3/4 c. Sugar AB c Corn oil margarine AB t Baking pwdr AB t Baking soda
- 1/4 tsp Salt
- 1 c. Light lowfat sour cream
- 1 tsp Almond extract
- 4 x Egg whites divided
- 8 ounce Neufchatel cheese, softened AB c Fruit only preserves AB c Sliced almonds
Directions
- Preheat oven to 350. Spray bottom and sides of 9 in spring form pan with nonstick vegetable coating in large bowl, combine flour and =AB c sugar Using a pastry blender or possibly for cut in margarine units mix resembles coarse crumbs. RESERVE 1 c crumbs. To remaining crumb mix, add in baking pwdr, baking soda, salt a, lowfat sour cream, almond extract and 2 egg whites; blend well. Spread batter over bottom and 2 inches up sides of greased and floured pan. Batter should be about 1/4 in thick on sides. In small bowl, combine cheese, remaining 1/4 c sugar and remaining 2 egg whites. Blend well. Pour into batter lined pan. Carefully spoon preserves proportionately over cheese mixtures. In another small bowl. combine crumb mix and sliced almonds. Sprinkle over preserves. Bake 45 to 50 min or possibly units cheese is set and crust in deep golden. Cold 15 min. remove sides of pan.
- Serve hot or possibly cold. Cut into wedges. Chill leftovers. La Wanda
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 8 servings | |
| Calories 132 | |
| Calories from Fat 108 | 82% |
| Total Fat 12.25g | 15% |
| Saturated Fat 7.23g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 179mg | 7% |
| Potassium 80mg | 2% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 1.01g | 1% |
| Protein 3.4g | 5% |
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