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Angel Cheese Cake

Author/Submitted by:
Servings: 14
Categories: Cheesecakes / Desserts

3  cups  Lowfat cottage cheese
3/4  cup  Egg Beaters 99% egg substitute
8  tablespoons  No sugar added Pineapple preserves, up to 10 tablespoons
3  tablespoons  Apple juice concentrate
1/3  cup  Lowfat yogurt
1/3  cup  Cornstarch
1  teaspoon  Baking powder
2  teaspoons  Vanilla
2  tablespoons  Flour
1  tablespoon  Lemon juice

20  ounces  Crushed pineapple, unsweetened
1  pint  Fresh blueberries
1  tablespoon  Cornstarch
1  tablespoon  Apple juice concentrate

Preheat oven to 325F. Spray an 8" springform pan with Pam and set aside. Combine all cake ingredients in food processor and process until smooth, adding 1 tablespoon more preserves if not sweet enough. Pour into pan and bake 1 hour 40 minutes. Turn oven off and leave cake in oven about an hour to cool. Heat glaze ingredients over medium heat until sauce thickens. Pour over cake and store in refrigerator. Use wet knife to cut cake.

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