Shelly's Recipe

PINA COLADA CHEESECAKE BARS

Category: Cheesecake

Crust:
1 cup graham cracker crumbs
2 tbsp coconut flour or flour
2 tbsp turbinado sugar
1/2 tsp ground ginger
2 tbsp butter, melted
1 tbsp canola oil
1 tbsp water
Cooking spray

Filling:
1 cup 2% low-fat cottage cheese
1/2 cup sugar
1/4 cup (2 oz) block-style fat-free cream cheese, softened
1 1/2 tbsp grated lemon rind
1 tbsp fresh lemon juice
1 tbsp pineapple juice
1/2 tsp vanilla extract
Dash of salt
3/4 cup egg substitute

Remaining ingredients:
1 cup chopped fresh pineapple
1/4 cup unsweetened shredded coconut, toasted

Preheat oven to 350. To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tbsp 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.

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.