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 (www.bobsredmill.com). 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).
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
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
1 cup chopped fresh pineapple
1/4 cup unsweetened shredded coconut, toasted
How to Make It
Preheat oven to 350°.
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.
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.
A great light dessert for a cheesecake fix. The only negative I have to report is that my crust didn't come out as firm as I'd like so I may try to bake it a little longer next time. I also used whole wheat pastry flour in place of the coconut flour....don't know if this impacted the results?. Other modifications I made were to use Splenda in place of the sugar in the filling, as well as adding a dash of coconut extract as others suggested. Overall, a very good dessert. One I will definitely be making again.
This recipe was amazing! I made it for an easter dessert and everyone loved it. I followed the directions but I used regular flour and a dash of imitation coconut. My filling came out spectacular with alot of flavor- it was even tastier than the crust which was surprising because usually with light desserts the best thing is the crust. Please try this recipe! I will make it again in a flash!
The crust was excellent--crunchy and flavorful. I used "unlightened" ingredients, 3 eggs and made sure to add plenty of lemon zest and juice for flavour. Additionally, I added 1/4 tsp of coconut extract to the filling.
Blech. A disappointing failure. The crust, however, was excellent. I really like the taste of the ginger and the crunch of the turbinado sugar! I'll definitely make that again. But the filling itself is flavorless and I really wasn't getting "pina colada" from it.
I won't be making it again - I don't think this one has much potential beyond the crust.
Something is just "off" in this recipe - I used beautiful fresh pineapple and toasted my coconut to perfection. All in all, there is not really a "pina colada" feel to these bars, and I ended up throwing out the rest of the bars after two servings. There was a tin / metal taste to my bars after they set in the fridge which was very odd given that I used no metal in either prep or the bake portion, which could have led to the aftertaste being metalic. Overall, I would not make these bars again given my results the first time around...
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