Low Fat Piña Colada Cheesecake

Our weather has been cold! Today it was 40 and now it is raining. They are predicting snow for tomorrow. What's a gardener to do? Bake, but not something that later you will regret. I have been making this cheesecake and versions of it for years.  Recently I added the coconut as the crust avoiding graham crackers or vanilla wafers. This makes the recipe gluten free. You can also make it fat free using fat free cream cheese. This recipe is so easy. Here is a preview: You are going to line a spring form pan with parchment paper. Sprinkle the coconut on the pan.  Whisk the dry whites with water. Set aside.  Then in a blender add all the ingredients and bake. The whole recipe follows:
Piña Colada Cheesecake


3/4 cup sweetened shredded coconut

2 scant Tablespoons dry egg whites (like Just Whites)

1/4 cup water

1 8 oz can of drained chunk pineapple

1 can 14oz Fat Free Sweetened Condensed milk

2 packages of 8oz of reduced fat cream cheese

1 teaspoon vanilla

1 teaspoon coconut extract

Preheat oven to 300 degrees.

1. Sprinkle coconut evenly over a parchment line spring form pan.

2. In a small bowl with a wire whisk carefully reconstitute the egg whites with the water until the dry whites are dissolved. They will be frothy. Set aside.

3. In a food processor add the drained pineapple and condensed milk and cream cheese. Blend until smooth. Add the reconstituted egg whites and blend

4. Add the vanilla and coconut extracts and blend. Pour over coconut in spring form pan.

5. Bake in a 300degree oven for about 40 minutes, until just set. Partially open the oven door and let cool completely. I often make this late at night and let it cool all night with oven door open. In the morning it makes a great breakfast treat.