Pineapple Cheesecake

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Title: Pineapple Cheesecake
Categories: Cheesecakes
Yield: 12 servings

1/2 c Granola, nonfat; or lowfat
16 oz Lowfat cottage cheese
8 oz Light cream cheese; softened
1/4 c All-purpose flour; plus
2 tb All-purpose flour
1 1/4 c Sugar
1/4 ts Salt
4 Egg whites
1 ts Vanilla extract
1 c Crushed pineapple in juice

Recipe by: Family Circle, August 1994
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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