• 1/2 cup slivered almonds, toasted and crushed
• 3/4 cup flour
• 1/4 cup plus 1 Tbs. sugar
• 1/8 tsp. salt
• 3 Tbs. butter or margarine, cut in small pieces
• 2 Tbs. ice water
• 1/2 tsp. almond extract
• 1/4 lb. fat-free cream cheese, softened
• 2 cups Driscoll's raspberries, mash one-eighth and reserve separately
• 1 cup Driscoll's blackberries, mash one-fourth and reserve separately
• 3 Tbs. raspberry jam, melted

Heat oven to 400°F. Line a cookie sheet with foil. Place almonds in a medium bowl. Stir in flour, 1/4 cup sugar and the salt. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle with water and extract; stir until clumps form. Gather into a ball. Place in center of cookie sheet. With a lightly floured rolling pin or floured fingers, roll or press into a 10 inch round. Flute or crimp edge as desired. Bake 11 to 14 minutes until light brown around edges. Cool on foil on a wire rack. Peel foil off crust; place crust on a serving plate. Mix cream cheese, remaining sugar and the mashed berries in a small bowl. Spread on crust. Top with remaining berries; drizzle with jam.

This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.

Per serving: calories 216, fat 8.9g, 36% calories from fat, cholesterol 13mg, protein 5.9g, carbohydrates 29.6g, fiber 4.3g, sugar 18.2g, sodium 83mg, diet points 4.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.4, Bread: 0.5, Lean meat: 0.2, Fat: 1.6, Sugar: 0.8, Very lean meat protein: 0.5

  view detailed nutritional information