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Pineapple Cheesecake

Author/Submitted by: Family Circle, August 1994
Servings: 12
Categories: Cheesecakes / Desserts

1/2  Cup  lowfat granola
16  Ounces  lowfat cottage cheese
8  Ounces  light cream cheese, softened
1/4  Cup  all-purpose flour, plus
2  Tablespoons  all-purpose flour
1 1/4  Cups  sugar
1/4  Teaspoon  salt
4    egg whites
1  Teaspoon  vanilla extract
1  Cup  crushed pineapple in juice --

Preheat oven to 325 degrees; coat an 8-inch springform pan with nonstick cooking spray. Whirl granola in a food processor until slightly ground; spread in the pan. Process cottage cheese and cream cheese in a food processor until smooth. Add flour, sugar, salt, egg whites and vanilla extract; whirl until well blended. Stir in pineapple. Pour into prepared pan; place pan on a baking sheet. Bake for 1 hour. Turn off oven; let cheesecake stand in the oven, with the door slightly open, for 1 hour. Remove pan to rack to cool completely. Gently loosen cake from the sides of the pan; remove sides of pan. Nutrition Analysis: 196 calories, 9g protein, 5g fat, 30g carbohydrate, 301mg sodium, 15mg cholesterol.

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