Piña Colada Cheesecake Bars

Ingredients

• 2 tablespoons butter melted
• 1 tablespoon canola oil 
• 2 tablespoons coconut flour all-purpose
• 2 ounces cream cheese fat-free block-style softened
• 0.8 cup egg substitute 
• 1 cup graham cracker crumbs 
• 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. To prepare crust, combine first 4 ingredients in a bowl.
3. 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.
4. Bake at 350 for 10 minutes. Cool completely on a wire rack.
5. To prepare filling, combine cottage cheese and the next 7 ingredients (through salt) in a food processor, and 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 for 10 minutes on a wire rack. Refrigerate for 2 hours or until thoroughly chilled. Top with pineapple and coconut.
9. Cut into 16 bars.