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Piña Colada Cheesecake Bars

Photo: Jeff Kauck; Styling: Melanie J. Clarke
Yield 16 servings (serving size: 1 bar)
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).

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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

Nutrition Information

  • calories 117
  • caloriesfromfat 35 %
  • fat 4.6 g
  • satfat 2.2 g
  • monofat 1.2 g
  • polyfat 0.7 g
  • protein 4.1 g
  • carbohydrate 15.4 g
  • fiber 0.9 g
  • cholesterol 6 mg
  • iron 0.5 mg
  • sodium 142 mg
  • calcium 27 mg

How to Make It

  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.