Pineapple Cheesecake

Course : Cheesecakes
Serves: 12
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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 large egg whites
1 Teaspoon vanilla extract
1 Cup crushed pineapple in juice --

Preparation / Directions:

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.


Nutritional Information:

196 calories, 9g protein, 5g fat, 30g carbohydrate, 301mg sodium, 15mg cholesterol.

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