Angelic Almond Cheesecake

Ready for a creamy creation that's low in net carbohydrates and a third less fat than regular cheesecake? We use natural fructose (fruit sugar), which is easily metabolized by the liver. Experts believe that 40 percent of the carbohydrates are assimilated. And don't let this bit of cholesterol scare you; not all cholesterol is bad. If you have high cholesterol, simply substitute three egg whites for the two whole eggs, and the cholesterol in this recipe will be negligible. Enjoy!

Beat cream cheese and soy spread on high, until light and fluffy. (Use a blender if it's not perfectly smooth.) Gradually add soymilk, fructose, cinnamon, vanilla, and pudding mix. Add egg whites on lowest speed; then add eggs until just mixed in. Pour filling into the cooled crust. Sprinkle almond topping evenly, and bake for 1 hour at 325[degrees]F. on middle rack. Turn off oven and leave cheesecake in oven another hour; then cool on a rack for 1 additional hour or until completely cool. Refrigerate 6-7 hours before removing sides of springform pan. Garnish with cinnamon sticks (optional) and cut into 9 equal pieces.

Per piece: calories: 400; carbohydrates: 30 grams; fat: 14 grams; cholesterol: 60 milligrams; protein: 20 grams.

ANGELIC
Almond Cheesecake

  1 T. soy spread (such as Earth
    Balance or Smart Balance)
  1 T. all-natural fructose (or other
    sugar substitute)
1/4 cup sliced almonds

Heat oven to 350[degrees] F. Soften the
soy spread in a small saucepan and
add sugar substitute. Turn off heat
and add almonds. Stir until coated,
spread out, and place in oven for 8
minutes--until toasted.

NUTTY CRUST

1/2 cup almond flour
    dash of sea salt
  1 T. water
    cup soy spread (softened)
    dash of cinnamon and nutmeg
1/4 cup fructose (available in healthfood
    stores)
  1 t. vanilla extract
1/4 cup soy protein isolate (available
    in health-food stores)

Combine almond flour with salt
and water. Cut in softened soy
spread until a coarse meal forms.
Add spices, fructose, vanilla extract,
and soy protein isolate, mixing thoroughly
between each addition. Line
a 9" springform pan on the bottom
and sides with baking parchment,
and spray with nonstick cooking
spray. Form crust into the bottom of
a springform pan. Bake 6-8 minutes
at 350[degrees] F. Remove crust from oven
to cool, and turn oven temperature
down to 325[degrees] F..

FILLING

  3 8-oz. packages softened fat-free
      cream cheese
  1 8-oz. package low-fat cream
      cheese
  1/4 cup soy or canola spread
  1/4 cup soymilk
    1 cup fructose
    1 t. cinnamon
    1 t. freshly grated vanilla bean (if
      not available, use vanilla extract)
1 1/2 T. sugar-free butterscotch or vanilla
      pudding mix
    2 egg whites
    2 large eggs
    2 cinnamon sticks (optional)

Atlanta-based Angela Braden is the author of the upcoming book Angelic Indulgence.

COPYRIGHT 2005 Review and Herald Publishing Association
COPYRIGHT 2005 Gale Group