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
Preparation
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.
