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- To prepare crust, process every ingredient in food processor. Pour crust into
an 8-inch square baking pan (not included with oven), foil-lined and sprayed
with cooking spray. Bake crust for 5 minutes on low rack at 205ºC. Remove.
- In food processor, add remaining filling ingredients, except for pineapple
and coconut, and blend well, scraping sides. Pour filling into pie crust and
bake bars at 175ºC for 25 minutes. Let cool and top with drained pineapple
and coconut.
- When cool, lift foil out of pan and cut into 16 squares. Refrigerate.
LEMON CHEESECAKE
A light cheesecake, the perfect ending to a big meal.
Ingredients (Serves: 6)
1 teaspoon butter
½ cup graham cracker crumbs
16 ounces low fat cream cheese, room temperature
½ cup sugar
2 large eggs
1 tablespoon lemon juice, fresh
2 teaspoons lemon zest
½ teaspoon vanilla
½ cup lemon curd, for garnish
- Process crumbs and butter till blended.
- Pour into 7-inch springform pan (not included with oven) that has been
sprayed with cooking spray and foil-wrapped on the outside.
- Pour two cups hot water into the bottom of the oven.
- Place springform pan on low rack and bake for 5 minutes at 205ºC. Remove.
- In food processor, place remaining ingredients, except for lemon curd. Bake
at 160°C for 35 minutes.
- Heat jar of lemon curd in microwave for maybe a minute, or until softened.
Spoon out onto cheesecake and smooth. Refrigerate and when cooled, it can
be removed from the pan.
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