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Angel Cheese
Cake
Ingredients:
3
cups Lowfat cottage cheese
3/4 cup Egg Beaters 99% egg
substitute
8 tablespoons No sugar added Pineapple preserves, up
to 10 tablespoons
3 tablespoons Apple juice concentrate
1/3
cup Lowfat yogurt
1/3 cup Cornstarch
1 teaspoon Baking
powder
2 teaspoons Vanilla
2 tablespoons Flour
1 tablespoon
Lemon juice
GLAZE
20 ounces Crushed pineapple,
unsweetened
1 pint Fresh blueberrie
1 tablespoon
Cornstarch
1 tablespoon Apple juice concentrate
Directions:
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.
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