- 16
4.3/5
(12 Votes)
Ingredients
- Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons coconut flour or all-purpose flour
- 2 tablespoons turbinado sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 1 tablespoon water
- Cooking spray
- Filling:
- 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
- Remaining ingredients:
- 1 cup chopped fresh pineapple
- 1/4 cup unsweetened shredded coconut, toasted
Preparation
Step 1
Preheat oven to 350°.
To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon 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.