Ingredients
2 Eggs
2 tsp vanilla extract
1 1/2 cups sour cream
1/2 cup Splenda granules (or other artificial sweetener)
16 oz cream cheese, softened.
2 T melted butter.
Directions
In a large bowl, blend together eggs, vanilla, sour cream and splenda.
Slowly add butter and cream cheese.
Spoon about 1/2c mix into another bowl and add raspberry flavoring (sugar free, any flavor) Mix well.
Spoon remaining mix into a 10 inch spring release pan or 12 ramekins.(see photo)
Add dollops of raspberry batter on top and swirl thru.
If desired, you can make a crust from 1 1.2 cups ground almonds, 1/4 cup splenda and 1/4 butter. Mix all together like you would graham cracker crust and line pan or ramekins. (calculations do not include crust)
Bake in 350 degree oven for 20-25 min if cooking ramekins, 35-40 min for spring pan. This will not look done, but will firm up when refrigerated.
Place ramekins in a water bath or place a shallow pan with water in overn below the pan or ramekins.
Garnish with fresh raspberries and whipped cream if desired (not included in counts)
This can be frozen.
Number of Servings: 12
