Pineapple Cheesecake
1/2 cup granola 16 ounces low fat cottage cheese 8 ounces
light cream cheese; softened
2/4 cup all purpose flour; plus 2 tablespoons all purpose
flour 1 1/4 cup sugar
3/4 teaspoon salt 4 egg whites 1 teaspoon vanilla extract 1
cup crushed pineapple in juice
Preheat oven to 325F. 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. Serves 12.
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