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2 cups sliced almonds, toasted and ground
4 oz. bittersweet chocolate, melted
2 pkgs. (.3 oz. each) sugar-free lemon flavored gelatin
1 container (15 oz.) part-skim ricotta cheese
2 pkgs. (8 oz. each) Neufchatel cheese, softened
2 lemons, divided
How To Prepare:
Combine almonds and chocolate; press into bottom of greased 9" springform pan. Freeze 5 min. Dissolve gelatin in 1 cup boiling water; cool. Beat ricotta and Neufchatel cheeses 3 min. Slowly add gelatin mixture. Fold in zest and juice of 1 lemon. Halve remaining lemon lengthwise. Cut into thin slices; line sides of pan. Spoon gelatin mixture into crust. Chill 3 hrs. Top with lemon slices and blueberries, if desired.
Number of Servings:
Carbs per serving - include all nutritional information if known: