PIÑA COLADA CHEESECAKE BARS


Piña Colada Cheesecake Bars

Serves: 16 

Cooking Time: 30 min.


 INGREDIENTS

Crust:

  • 1 cup graham cracker crumbs
  • 2 tablespoons flour
  • 2 tablespoons brown sugar, or Splenda® brown sugar
  • ½ teaspoon ground ginger
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • 1 tablespoon water
  • Cooking spray

Filling:

  • 1 cup cottage cheese, low fat
  • ½ cup sugar
  • ¼ cup fat-free cream cheese
  • 1 ½ tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon pineapple juice
  • 1 dash salt
  • ¾ cup egg substitute, liquid
  • 1 cup pineapple tidbits, canned, in juice drained, for topping
  • ¼ cup flaked coconut

 DIRECTIONS

  1. To prepare crust, process every ingredient in food processor. Pour crust into an 8-inch square baking pan (not included with oven), foil-lined and sprayed with cooking spray. Bake crust for 5 minutes on low rack at 400ºF. Remove.
  2. In food processor, add remaining filling ingredients, except for pineapple and coconut, and blend well, scraping sides. Pour filling into pie crust and bake bars at 350ºF for 25 minutes. Let cool and top with drained pineapple and coconut.
  3. When cool, lift foil out of pan and cut into 16 squares. Refrigerate.