Piña Colada Cheesecake Bars

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

Preparation

1. 1. Preheat oven to 350°.
2. 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. 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.