Light Cheesecake With Raspberry Sauce

• 14 cup sliced almonds
• 2 cups cottage cheese
• 12 cup plain yogurt
• 3 eggs
• 12 cup Splenda sugar substitute
• 2 tablespoons flour
• 1 (300 g) package frozen unsweetened raspberries, thawed
• 12 cup Splenda sugar substitute

1. Sprinkle almonds evenly in a greased 8-inch springform pan.
2. Bake at 350F for 3-5 minutes or until golden brown.
3. In food processor or blender, blend cottage cheese until smooth.
4. Add remaining cheesecake ingredients and blend until smooth.
5. Gently pour over almonds in pan, Bake at 350F for 40-50 minutes or until set.
6. Remove from oven and run a knife around edge of cheesecake to loosen from rim.
7. Cool on rack, then chill at least 2 hours.
8. FOR SAUCE: Puree raspberries in food processor or blender.
9. Press through sieve to remove seeds.
10. Stir Splenda into sauce and chill.
11. Spoon sauce over individual wedges of cheesecake and serve.

almonds, cottage cheese, yogurt, eggs, splenda sugar substitute, flour, splenda sugar substitute

Taken from www.food.com/recipe/light-cheesecake-with-raspberry-sauce-414563 (may not work)