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Piña Colada Cheesecake Bars

Photo: Oxmoor House
Yield 16 servings (serving size: 1 bar)
This recipe 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. You also can substitute an equal amount of gluten-free all-purpose flour.

Ingredients

  • 1 cup gluten-free graham cracker crumbs
  • 2 tablespoons coconut 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
  • 1 cup chopped fresh pineapple
  • 1/4 cup shredded unsweetened coconut, toasted

Nutrition Information

  • calories 117
  • 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. Combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into bottom of an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 10 minutes. Cool completely on a wire rack.

  3. Place cottage cheese and next 7 ingredients in a food processor; 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 10 minutes on a wire rack. Refrigerate 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.

Cook's Notes

Standard lemons work well in this recipe, but Meyer lemons, which have a sweeter flavor, are a delicious substitute if you can find them in good condition. Often, you'll find lemons that are too soft, or dry and shriveled. Avoid these. What you want are plump, shiny-skinned fruits that are firm but not hard and seemingly heavy for their size, which is a good sign that they're full of juice.

Cooking Light Gluten-Free Cookbook