Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: in a food processor, grind almonds finely. melt butter in a small saucepan, add cream and bring to a boil. remove from heat and stir in white chocolate. let stand till softened, stir till smooth. add almond extract and ground almonds. chill for 2 hours covered with plastic wrap. on a cookie sheet, toast coconut in a 350° oven, tossing frequently till golden. let stand to cool. remove chocolate mixture from fridge, and shape into 18 balls (i use a 1 tablespoon scoop for this). roll immediately in toasted coconut and chill. these must be stored in the refrigerator. note: to toast almonds, place on cookie sheet and toast in oven at 350° till you start to smell them, that is a true indicator that they are toasted just right.

Target recipe: preheat oven to 350 dgrees f. lightly spray a 7 inch springform pan. in small microwave dish melt 1 1/2 of the white chocolate bars. in a large mixer bowl, beat the eggs til a light lemon color. add the cream cheese, cooled melted chocolate bar, splenda and vanilla;. beat until smooth, add sour cream, blend in well. pour into prepared pan. bake for 40-50 minutes or until edges are set. center will be soft but not liquid. cool in the pan for 5 minutes; then remove the sides of the pan, cool completely. grate remaining 1/2 white chocolate bar over top. chill covered over night for best results.