Pineapple Cheesecake

Pineapple Cheesecake

1/2 cup granola

16 ounces low fat cottage cheese

8 ounces light cream cheese; softened

1/4 cup all purpose flour; plus 2 tablespoons all purpose flour

1 1/4 cup sugar

1/4 teaspoon salt

4 egg whites

1 teaspoon vanilla extract

1 cup crushed pineapple in juice

Preheat oven to 325° F. Coat an 8 inch springform pan with nonstick cooking spray.

Whirl granola in a food processor until slightly ground; spread in the pan.

Process cottage cheese and cream cheese in a food processor until smooth. Add flour, sugar, salt, egg whites and vanilla extract; whirl until well blended. Stir in pineapple. Pour into prepared pan; place pan on a baking sheet.

Bake for 1 hour. Turn off oven; let cheesecake stand in the oven, with the door slightly open, for 1 hour.

Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan.

Serves 12.

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