Piña Colada Cheesecake Bars

Ingredients

• 2 tablespoons butter melted
• 1 tablespoon canola oil 
• 2 tablespoons coconut flour 
• 2 ounces cream cheese fat-free block-style softened
• 0.8 cup egg substitute 
• 1 cup graham cracker crumbs gluten-free
• 0.5 teaspoon ground ginger 
• 1 tablespoon juice of lemon fresh
• 1.5 tablespoons lemon rind grated
• 1 cup curd cottage cheese 2% low-fat
• 1 cup pineapple fresh chopped
• 1 tablespoon pineapple juice 
• 1 Dash salt 
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 0.3 cup coconut or shredded unsweetened toasted
• 0.5 teaspoon vanilla extract 
• 1 tablespoon water 

Equipment

• food processor
• bowl
• oven
• wire rack
• baking pan

Directions

1. Preheat oven to 35
2. Combine first 4 ingredients in a bowl.
3. Add butter, oil, and 1 tablespoon water; toss well. Press mixture into bottom of an 8-inch square metal baking pan coated with cooking spray.
4. Bake at 350 for 10 minutes. Cool completely on a wire rack.
5. Place cottage cheese and next 7 ingredients in a food processor; process until smooth.
6. Add egg substitute, and process until blended.
7. Spread cheese mixture over cooled crust.
8. Bake at 350 for 33 minutes or until set. Cool 10 minutes on a wire rack. Refrigerate 2 hours or until thoroughly chilled. Top with pineapple and coconut.
9. Cut into 16 bars.