Cookie Bars, Cheesecake Lc-2.9/sdessert- cheesecake, dessert- cookie ---- BASE ---- 1/3 cup butter; room temp 1/3 cup brown sugar twin; &1 1 cup almond flour 1/2 cup walnuts; finely chopped ---- TOPPING ---- 1/4 cup Splenda, bulk 1 pkg (08 oz) cream cheese; room temp 1 large egg 2 tablespoon milk 1 tablespoon lemon juice 1/2 tablespoon vanilla extract &1 (I (the author) used regular Splenda w/ a dollop of molasses) Cream butter with brown sugar in a small mixing bowl. Add flour and walnuts; blend together. Mixture will be crumbly. Reserve one cup for topping Press remainder of mixture into the bottom of an 8x 8" baking pan. Bake at 350 for 12-15 minutes or until lightly browned. Blend sugar with cream cheese until smooth. Add egg, milk, lemon juice and vanilla; beat well. Spread over baked crust and sprinkle with reserved topping. Bake for 15 minutes. Cool. Cut into 2" squares. I forgot to reserve one cup of the mixture for the top and pressed it all into the bottom of my pan. I then sprinkled a little extra almond flour on top when I realized my mistake. After it cooled I splashed some Raspberry DaVinci syrup over the top. I (the author) cut mine into 12 squares - not certain of the carb count... ================================================================ NYC Nutrition Analysis (per serving or yield unit): water=18.63 g; calories=198; protein=5.06 g; total fat=19.12 g; carbohydrate=4.07 g; dietary fiber=1.2 g; ash=0.8 g; calcium=45.12 mg; phosphorus=93.23 mg; iron=0.8 mg; sodium=114.9 mg; potassium=121.2 mg; magnesium=34.59 mg; zinc=0.61 mg; copper=0.15 mg; manganese=0.43 mg; vitamin A=510.6 IU; vitamin E=2.53 mg ATE; thiamin=0.04 mg; riboflavin=0.14 mg; niacin=0.38 mg; pantothenic acid=0.18 mg; vitamin B6=0.06 mg; folate=10.66 ug; vitamin B12=0.14 ug; vitamin C=0.78 mg; saturated fat=7.99 g; monounsaturated fat=6.72 g; polyunsaturated fat=3.4 g; cholesterol=52.44 mg; alcohol=0.19 g; total sugars=0.38 g; selenium=3.38 ug; refuse=19.21%; %cal as carb:prot:fat=8:10:83; WW Pts=5.33; (complete analysis) |
