Cherry-Almond Cheesecake Squares
1 large egg white
1 Tbsp. granulated sugar substitute
1 cup PLANTERS Slivered Almonds, toasted
1 cup boiling water
1 pkg. (4-serving size) JELL-O Brand Cherry Flavor Sugar Free Low Calorie Gelatin
Ice cubes
1/2 cup cold water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup milk
1/8 tsp. almond extract
1 cup thawed COOL WHIP LITE Whipped Topping
PREHEAT oven to 350°F. Line 8-inch square baking pan with foil; spray lightly with no stick cooking spray.
BEAT egg white and sugar substitute in small bowl with wire whisk until well blended. Add almonds; stir gently to coat. Spread into prepared pan. Bake 10 to 12 minutes or until lightly browned. Set aside.
STIR boiling water into dry gelatin in medium bowl at least 2 minutes until gelatin is completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted. Refrigerate 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
BEAT cream cheese, milk and extract in large bowl with wire whisk until well blended. Gradually add gelatin, beating until well blended. Gently stir in whipped topping; spread over almonds in pan. Refrigerate 4 hours or until firm. Cut into 9 squares to serve. Store leftover dessert in refrigerator.
How To Toast Nuts: Toasting nuts adds crunch and intensifies their flavor. Oven toast at 350°F for 10 to 15 minutes or until golden brown, stirring occasionally. Or, cook on the stovetop in an ungreased skillet on medium heat until golden brown, stirring frequently.
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