3 c Lowfat cottage cheeseflower 2 tb Flour
3/4 c Egg Beaters 1 tb Lemon juice
8 tb (to10) no sugar added GLAZE
Pineapple preserves 1 cn (20oz) crushed pineapple,
3 tb Apple juice digest Unsweetened
1/3 c Lowfat yogurt 1 pt Fresh blueberries
1/3 c Cornstarch 1 tb Cornstarch
1 ts Baking pulverization 1 tb Apple juice concentrate
2 ts Vanilla
Preheat oven to 325F. Spray an 8" springform pan with pam and set
by. Combine all cake ingredients in food processor and process
until quiet, adding 1 tablespoon more preserves if not sweet sufficiency.
Pour into pan and broil 1 hr 40 transactions. Turn oven off and leave
cake in oven about an hour to sang-froid. Heat glaze ingredients over
medium heat until sauce thickens. Pour over cake and store in
refrigerator. Use wet knife to cut bar.
Per serving: Calories: 74 Protein: 8g Carbohydrates: 9g Fat: 0.5g
Na: 230mg Cholesterol: 2mg
Yields
14 servings
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