3 packages (8 oz each) of low-fat or fat-free cream cheese
5 1/2 tbs. of Splenda (equal) or 18 packets
2 egg whites
1 cup low-fat / fat-free sour cream
1/2 tsp. vanilla
1/2 tsp. almond extract
1/4 cup sliced almonds
Pre-heat oven to 300 degrees.
Beat cream cheese until smooth in a large bowl. Beat until smooth the rest of the ingredients, except almonds. Sprinkle top with almonds
Bake at 300 degrees or about 30 minutes or until set. Cool until you can touch the pan. Place in refrigerator until chilled; about 6 hours. Cut into 24 squares and serve.
I'm sure you could put them in individual muffin tins just adjust the cooking time.... Because there is Sour Cream in this, you must count it as one of your daily dairy allotments.