Ingredients Jump to Instructions ↓

  1. 3 cups Lowfat cottage cheese cup Egg Beaters

  2. 8 tablespoons (to10) no sugar added Pineapple preserves

  3. 3 tablespoons Apple juice concentrate cup Lowfat yogurt cup Cornstarch

  4. 1 teaspoon Baking powder

  5. 2 teaspoons Vanilla

  6. 2 tablespoons Flour

  7. 1 tablespoon Lemon juice GLAZE

  8. 1 can (20oz) crushed pineapple, Unsweetened

  9. 1 pint Fresh blueberries

  10. 1 tablespoon Cornstarch

  11. 1 tablespoon Apple juice concentrate

Instructions Jump to Ingredients ↑

  1. 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. Per serving: Calories: 74 Protein: 8g Carbohydrates: 9g Fat: 0.5g Sodium: 230mg Cholesterol: 2mg Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 4-95. Submitted By CAROLYN SHAW On 04-07-95


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