Post by cheeseaholic on Sept 3, 2004 22:30:56 GMT -5
Makes 10
Base
50g butter
50g cream cheese
1 cup almond meal
½ tsp baking powder
1 egg
½ cup splenda
¼ to 1/3 cup Cottee’s sugar free strawberry jam
Topping
2 cups unsweetened coconut
2 eggs
3 tbsp Splenda (Fold coconut into lightly beaten eggs and sweetener.)
Cream butter, philly cheese and Splenda then add egg and beat until smooth and creamy. Stir in baking powder and almond meal in two batches.
Divide mixture between 10 greased muffin pans and spread to cover the base of each pan (mixture is very sticky so I just used a slightly wet finger to do this).
Next drop a glob of jam onto each base and spread out a little.
Top with coconut mixture (Topping) and press down slightly to stop it from being too crumbly when cooked.
Bake for approx 20 mins at 180C (slightly lower for fan forced oven).
Cool on wire rack.
Store in fridge.
Note: This recipe may not be sweet enough for other people’s tastes. On my first attempt I used twice as much sweetener but found it way too sweet. It comes down to personal taste….I just can’t handle overly sweet things anymore.
Next time I make these I’m going to use half coconut and half almond meal in the topping and use apricot jam instead of strawberry.
_________________
Base
50g butter
50g cream cheese
1 cup almond meal
½ tsp baking powder
1 egg
½ cup splenda
¼ to 1/3 cup Cottee’s sugar free strawberry jam
Topping
2 cups unsweetened coconut
2 eggs
3 tbsp Splenda (Fold coconut into lightly beaten eggs and sweetener.)
Cream butter, philly cheese and Splenda then add egg and beat until smooth and creamy. Stir in baking powder and almond meal in two batches.
Divide mixture between 10 greased muffin pans and spread to cover the base of each pan (mixture is very sticky so I just used a slightly wet finger to do this).
Next drop a glob of jam onto each base and spread out a little.
Top with coconut mixture (Topping) and press down slightly to stop it from being too crumbly when cooked.
Bake for approx 20 mins at 180C (slightly lower for fan forced oven).
Cool on wire rack.
Store in fridge.
Note: This recipe may not be sweet enough for other people’s tastes. On my first attempt I used twice as much sweetener but found it way too sweet. It comes down to personal taste….I just can’t handle overly sweet things anymore.
Next time I make these I’m going to use half coconut and half almond meal in the topping and use apricot jam instead of strawberry.
_________________