Low Fat Pineapple Cheesecake

By DallasDiva55

Replacing some of the cream cheese with pureed cottage cheese and light cream cheese, and making a crumb crust with low fat granola-skipping the butter-lowers the fat to just 5 grams per serving with 196 Cal and 30g Carb

Ingredients

• Crust:
• 1/2 cup low fat granola
• Filling:
• 16oz container low fat cottage cheese
• 8oz package light cream cheese (Neufchatel), softened
• 1/4 cup plus 2 Tbsp. flour
• 1 1/4 cup sugar
• 1/4 tsp salt
• 4 egg whites
• 1 tsp vanilla
• 1 cup canned unsweetened crushed pineapple, drained

Preparation

Step 1

Preheat oven to 325 degrees.
Prepare Crust:
Whirl granola in food processor till slightly ground. Coat 8" springform pan with vegetable oil cooking spray. Coat inside of pan with granola.
Prepare Filling:
Process cottage cheese and cream cheese in food processor till smooth. Add flour, sugar, salt, egg whites and vanilla. Whirl till well blended. Stir in pineapple. Pour into prepared pan. Place pan on baking sheet.
Bake in preheated 325 degree oven for 1 hour. Turn off oven. Let cheesecake stand in oven with door slightly open 1 hour. Remove pan to rack to cool completely. Gently loosen sides of cake. Remove sides of pan.
Serve with a little extra crushed pineapple over top.
12 Servings