Ingredients:
1/2 cup almonds
1 lb cream cheese
3/4 cup Splenda
3 eggs
1 tsp vanilla extract
2 tbl Amaretto
3/4 cup sour cream


Directions:
Spread nuts in a baking pan and bake in a preheated 325°F-160°C oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and Splenda until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts.
Pour batter into a greased 9-inch 230mm springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325°F-160°C oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges.

Per Serving: 266 Calories 24 Fat Grams 5 Carbs