Yield: 14 servings
| Measure | Ingredient |
|---|---|
| 3 cups | Lowfat cottage cheese |
| ¾ cup | Egg Beaters |
| 8 tablespoons | (to10) no sugar added |
| Pineapple preserves | |
| 3 tablespoons | Apple juice concentrate |
| ⅓ cup | Lowfat yogurt |
| ⅓ cup | Cornstarch |
| 1 teaspoon | Baking powder |
| 2 teaspoons | Vanilla |
| 2 tablespoons | Flour |
| 1 tablespoon | Lemon juice |
| GLAZE | |
| 1 can | (20oz) crushed pineapple, |
| Unsweetened | |
| 1 pint | Fresh blueberries |
| 1 tablespoon | Cornstarch |
| 1 tablespoon | Apple juice concentrate |
Preheat oven to 325F. Spray an 8" springform pan with pam and set aside. Combine all cake ingredients in food processor and process until smooth, adding 1 tablespoon more preserves if not sweet enough.
Pour into pan and bake 1 hour 40 minutes. Turn oven off and leave cake in oven about an hour to cool. Heat glaze ingredients over medium heat until sauce thickens. Pour over cake and store in refrigerator. Use wet knife to cut cake.
Per serving: Calories: 74 Protein: 8g Carbohydrates: 9g Fat: 0.5g Sodium: 230mg Cholesterol: 2mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 4-95.
Submitted By CAROLYN SHAW On 04-07-95