Categories: Cheesecake, Pies, cobbler- tarts

Ingredients

• 1 (12.3 oz.) pkg. reduced-fat firm silken tofu*
• 1 1/3 cups graham cracker crumbs
• 2 Tbsp. brown sugar
• 3 Tbsp. butter, melted
• 1 cup 2% reduced-fat cottage cheese
• 1 (8oz.) pkg. fat-free cream cheese
• 1 1/2 cups sugar, divided
• 1/2 cup all-purpose flour
• 1 (15 oz.) can cream of coconut
• 1 tsp. vanilla extract
• 2 large eggs
• 1 egg white
• 1 (15 1/4oz.) can unsweetened crushed pineapple
• 1 1/4 cups low-fat sour cream
• 1/2 cup flaked coconut, toasted

Directions

1. Drain tofu on paper towels 45 minutes.
2. Stir together cracker crumbs, brown sugar, and butter; press into bottom and 1 inch up sides of a lightly greased 9-inch springform pan.
3. Bake crust at 350 degrees for 8 minutes. Cool on wire rack.
4. Process cheeses and tofu in a food processor until smooth, stopping to scrape down sides. Add 1 cup sugar, flour and next 4 ingredients; process until smooth, stopping to scrape down sides. Pour into prepared crust.
5. Bake at 325 degrees for 1 hour and 20 minutes or until almost set. Cool cheesecake on a wire rack.
6. Drain pineapple, and pat dry with paper towels. Sprinkle over cheesecake. Stir together remaining 1/2 cup sugar and sour cream; spread over pineapple.
7. Bake at 325 degrees for 8 minutes. Sprinkle with toasted coconut, and cool on a wire rack. Cover and chill 8 hours.
8. • 1(8 oz.) pkg. reduced-fat cream cheese and 1 (3 oz.) pkg. cream cheese may be substituted for tofu.

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