Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 eight ounce packages of low fat cream cheese softened
- 16 packets of splenda
- 1/4 tsp almond extract
- 3 eggs
- TOPPING
- 1 cup no/low fat sour cream
- 3 packets of splenda
- 1 tsp of Vanilla
- =
Directions
Beat cream cheese, splenda and almond extract till fluffy. Add eggs one at a time, blending well. Beat at low speed till blended.
Pour into a nine inch deep dish pie plate.
Nuke in the microwave on cycle 6 ( medium high) for 15 -25 minutes turning approx every 5 minutes. Cheese mixture will be a bit soft in the centre but will set in the fridge.
Mix topping ingredients together and spread evenly on top.
Refrigerate several hours