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. |
