Cheesecake Squares

1 envelope unflavored gelatin
1 cup whipping cream
16 oz softened reduced-fat cream cheese
1/2 cup Splenda
1 tsp vanilla extract 1 TBSP unsweetened cocoa

1 cup unsweetened flaked coconut
1/4 cup softened Smart Balance spread
1/4 cup ground almonds

Crust:
Combine coconut, Smart Balance and almond and press into 8 inch baking pan and chill.

Directions:
Heat ½ of the cream until it is about to boil.
Sprinkle gelatin on remaining cream [cold] and let stand 3 minutes.
Add hot cream and blend at low speed until gelatin is dissolved, about 2 minutes.
Add cream cheese, Splenda and vanilla and blend at high speed.
Pour all but ½ cup over coconut crust in baking pan
Add cocoa to last ½ cup and blend then spoon over cheesecake. Chill until set firm.


Yield: 8 servings. 1 envelope unflavored gelatin
1 cup whipping cream
16 oz softened reduced-fat cream cheese
1/2 cup Splenda
1 tsp vanilla extract 1 TBSP unsweetened cocoa

1 cup unsweetened flaked coconut
1/4 cup softened Smart Balance spread
1/4 cup ground almonds

Crust:
Combine coconut, Smart Balance and almond and press into 8 inch baking pan and chill.

Directions:
Heat ½ of the cream until it is about to boil.
Sprinkle gelatin on remaining cream [cold] and let stand 3 minutes.
Add hot cream and blend at low speed until gelatin is dissolved, about 2 minutes.
Add cream cheese, Splenda and vanilla and blend at high speed.
Pour all but ½ cup over coconut crust in baking pan
Add cocoa to last ½ cup and blend then spoon over cheesecake. Chill until set firm.


Yield: 8 servings.