Ingredients Jump to Instructions ↓

  1. 1/2 Cup lowfat granola

  2. 16 Ounces lowfat cottage cheese

  3. 8 Ounces light cream cheese -- softened

  4. 1/4 Cup all-purpose flour -- plus

  5. 2 Tablespoons all-purpose flour

  6. 1 1/4 Cups sugar

  7. 1/4 Teaspoon salt

  8. 4 egg whites

  9. 1 Teaspoon vanilla extract

  10. 1 Cup crushed pineapple in juice --

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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