Piña Colada Cheesecake Bars |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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This uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten-free. Look for it in health-food stores or order online from Bob's Red Mill ( ). You also can substitute an equal amount of all-purpose flour. Standard lemons work well in this recipe, but Meyer lemons, which have sweeter flavor, are a good substitute if you see them in the store (or have a tree in your greenhouse). Ingredients:
1 cup graham cracker crumbs |
2 tablespoons coconut flour or all-purpose flour |
2 tablespoons turbinado sugar |
1/2 teaspoon ground ginger |
2 tablespoons butter, melted |
1 tablespoon canola oil |
1 tablespoon water |
cooking spray |
1 cup 2% low-fat cottage cheese |
1/2 cup sugar |
1/4 cup (2 ounces) block-style fat-free cream cheese, softened |
1 1/2 tablespoons grated lemon rind |
1 tablespoon fresh lemon juice |
1 tablespoon pineapple juice |
1/2 teaspoon vanilla extract |
dash of salt |
3/4 cup egg substitute |
remaining ingredients |
1 cup chopped fresh pineapple |
1/4 cup unsweetened shredded coconut, toasted |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.
3. To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 350° for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.
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