Is this a joke? I would never make this recipe! Its ridiculous!
Piña Colada Cheesecake Bars
More From Oxmoor House
- Calories: 117
- Fat: 4.6g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.2g
- Polyunsaturated fat: 0.7g
- Protein: 4.1g
- Carbohydrate: 15.4g
- Fiber: 0.9g
- Cholesterol: 6mg
- Iron: 0.5mg
- Sodium: 142mg
- Calcium: 27mg
- 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
- 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.
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.
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