In a small frying pan, melt the 1Tbsp. butter over medium heat and continue melting

until it turns a rich and nutty smelling brown. Add the nuts, brown Sugar Twin and a

pinch of salt. Stir into the chocolate. Spread out into the frozen pan. Place back in the

freezer until hardened. Break into small pieces. Return in the pan to the freezer.

Beat the quark, cream cheese, Splenda and Sugar Twin, liquid sweetener, and vanilla

together until smooth and light. Beat in the egg yolks and bourbon. Stir in the chocolate

almond bits. Beat the cream until stiff and fold into the cheese mixture. Beat the egg

whites to firm peaks and fold into the cheese mixture. Spread evenly into the frozen

pan. Freeze for at least 6 hours or overnight.

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Light Cheesecake delight

Note: Makes 1 10-inch or 16 pieces only 5 carbs per serving This makes a very light

cheesecake. The nutty crust is reminiscent of the middle of an Almond Rocca. Browning

the almonds well and cooking the butter until browned really adds an extra dimension of

taste.

Ingredients:

1/4 cup well toasted whole almonds

Tbsp. unsalted butter

Tbsp. brown Sugar Twin

large pinch of cinnamon

tsp. gelatin

cups whipping cream

eggs, separated

lbs. cream cheese, at room temperature

/4 cup Splenda

/4 cup pourable white Sugar Twin

tsp. pure vanilla extract

Chop or pulse the almonds in a food processor so half of them are finely chopped and

half of them remain coarse. In a heavy pot melt the butter over medium heat until it

turns a rich, nutty smelling brown. Add the almonds, Sugar Twin and cinnamon. Stir well

and press into the bottom of a 10-inch spring form pan. Refrigerate.

Healthy Low Carb Recipes