Piña Colada Cheesecake Bars

This recipe uses a small amount of coconut flour, which is slightly sweet, high in fiber (3 grams per tablespoon), and gluten-free. I find my coconut flour at Bulk Barn, or in the gluten free section of grocery stores. It is my favourite type of flour to bake with.  This would make a great addition to an Easter brunch or dinner.

Ingredients

Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons coconut flour or all-purpose flour
• 2 tablespoons turbinado sugar
• 1/2 teaspoon ground ginger
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• 1 tablespoon water
• Cooking spray

Filling:

• 1 cup 2% low-fat cottage cheese
• 1/2 cup sugar
• 1/4 cup (2 ounces) block-style fat-free cream cheese, softened
• 1 1/2 tablespoons grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon pineapple juice
• 1/2 teaspoon vanilla extract
• Dash of salt
• 3/4 cup egg substitute
• Remaining ingredients:
• 1 cup chopped fresh pineapple
• 1/4 cup unsweetened shredded coconut, toasted

Preparation

1. Preheat oven to 175°C  (350°F).
2. To prepare crust, combine first 4 ingredients in a bowl. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into the bottom of an 8-inch square baking pan coated with cooking spray. Bake at 175°C  (350°F) for 10 minutes. Cool completely on a wire rack.
3. To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and process until smooth. Add egg substitute, and process until blended. Spread cheese mixture over cooled crust. Bake at 175°C  (350°F) for 33 minutes or until set. Cool for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut. Cut into 16 bars.