Low-Carb Recipes - Cherry Cheesecake

• 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

1. Place slice almonds in bottom of a 9" x 9" pyrex dish.
2. Whip whipping cream until nearly stiff, add vanilla and 1/4 cup (60 ml) Splenda.
3. Set aside.
4. In another bowl, whip softened cream cheese with an electric blender until smooth.
5. Mix in sour cream and 1/4 cup (60 ml) Splenda.
6. Fold in reserved sweetened whipping cream.
7. Gently spoon cream mixture over the slivered almonds.
8. Refrigerate for 30 minutes or so.
9. Spoon cherry pie filling (made with Splenda) on top of cream cheese mixture.
10. Cover with plastic wrap and refrigerate an hour or so or over night.
11. To serve, cut into squares and squirt a bit of canned whipped topping (no carbs) on each serving.
12. Sprinkle with additional shaved almonds.
13. Enjoy!

almonds, cream cheese, sour cream, whipping cream, spenda, vanilla, cherry pie filling

Taken from online-cookbook.com/goto/cook/rpage/001678 (may not work)