- Cooking spray
- 1 1/4 cups gingersnap crumbs, ground in the food processor (about 25 cookies)
- 3 1/2 tablespoons butter, melted
- 1/4 cup brown sugar
- 9 tablespoons white sugar
- 1 1/2 cups cottage cheese (no-fat or low-fat)
- 3/4 teaspoon coconut extract
- 3/4 cup neufchatel cheese (1/3 less fat)
- 2 tablespoons white flour
- 1 1/4 teaspoons vanilla extract
- 2 large egg
- 2 large egg yolk
- 1/8 teaspoon salt
- 2 large egg white
- 2 tablespoons white sugar
- 1 (15 ounce) can crushed pineapple
- 3 tablespoons brown sugar
- 1 pinch ground ginger
Preheat the oven to 325*F.
Spray a 10" pie pan with cooking spray. Mix the gingersnap crumbs, butter, and brown sugar; toss with a fork until the mixture is moist. Press the mix into the bottom and up against the sides of the pie plate. Bake 10 minutes. Let cool.
Mix white sugar-salt (next 9 ingredients) in a blender. Process until smooth.
Place the cheese mixture in a large bowl.
Put the egg whites in a second bowl and beat until soft peaks form. Add the two tablespoons of white sugar, and continue beating until stiff peaks form. Gently fold the egg-white mixture into the cheese mixture. Pour into the prepared crust.
Bake for 25-30 minutes or until the center barely moves when the pan is touched. Cool to room temperature.
Cover and chill at least 4 hours.
Combine the pineapple, brown sugar and ginger in a saucepan. Bring to a boil, and cook about 7 minutes, stirring constantly. Cool completely. Serve with the pie. Enjoy!
- Yields: 8-10 servings
- Preparation Time: 1 hour