Angel Cheesecake
CATEGORIES
INGREDIENTS
  • 3 cups low-fat cottage cheese
  • 3/4 cup egg substitute
  • 8 to 10 tablespoons no sugar added pineapple preserves
  • 3 tablespoons apple juice concentrate
  • 1/3 cup low-fat yogurt
  • 1/3 cup cornstarch
  • 1 teaspoon baking powder
  • 2 teaspoons vanilla
  • 2 tablespoons flour
  • 1 tablespoon lemon juice
  • Glaze:
  • 1 can (20 oz.) unsweetened crushed pineapple
  • 1 pint fresh blueberries
  • 1 tablespoon cornstarch
  • 1 tablespoon apple juice concentrate
DIRECTIONS
  1. Preheat oven to 325ºF. Spray an 8-in. 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.