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Lite Pineapple Cheesecake

Lite Pineapple Cheesecake

Crust

  • 1/2 cup low-fat granola
    Place the granola in a food processor or a blender and process until slightly ground. Spray an 8" springform pan with non-stick cooking spray. Spread the ground granola over the bottom of the pan and press it in place with a fork.

    Filling

  • 16 oz. low-fat cottage cheese
  • 8 oz. lite cream cheese
  • 1/4 cup + 2 T. flour
  • 1-1/4 cups granulated sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 4 egg whites - beaten
  • 8 oz. crushed pineapple (unsweetened)

    Preparation -
    Blend the cottage cheese and cream cheese together in a food processor. Add the flour, sugar, salt, and vanilla; process until well blended. Place the mixture in a bowl and fold in the beaten egg whites. Drain the crushed pineapple. Gently stir the drained pineapple into the cheesecake filling. Pour the mixture over the granola crust in the pan. Place the pan on a baking sheet and bake in a preheated oven at 325º for 1 hour. Cool the cake on a wire rack. When completely cool, use a knife to very gently separate the cheesecake from the side of the pan. Remove the side, leaving the bottom of the springform pan in place. Chill the cheesecake for a few hours before serving.

  • Kaiser 3-pc. Round Tinned Steel Springform Pan SetKaiser 3-pc. Round Tinned Steel Springform Pan Set
    This set of 3 Springform Pans in graduated sizes (8", 9" and 10") is made of a high quality, heavy-gauge tinned steel preferred by traditional bakers for its consistent performance. They are guaranteed not to bend or damage easily. The set includes one of each: 8", 9" and 10" pan.

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    Content copyright © 2013 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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