Whole Wheat Base
1          cup      ROGERS Whole Grain Whole Wheat Flour, 250 mL
1/3       cup      brown sugar, 80 mL
1/2       cup      margarine, 125 mL
1/3       cup      walnuts finely chopped, 80 mL
( you can substitute walnuts with 1/3 cups ROGERS Porridge Oats & Healthy Grains)
1          cup      well drained crushed pineapple, 398 mL tin
1          pkg.     cream cheese, 8 oz
1/4       cup      sugar, 60 mL
1                      egg lightly beaten, 1
2          tbsp.    milk, 30 mL
1          tbsp.    lemon juice, 15 mL*
1          tbsp.    grated lemon peel, 15 mL*
1/2       tsp.      vanilla, 2 mL   
(Lemon juice and peel from 1/2 of a fresh lemon)
… a special light and creamy treat


1.Preheat oven 350 F (175 C)                Prepare 8” by 8” pan.
2.-Prepare Base.  Combine flour and sugar, (if using oats in the base add at this point).  Cut in margarine to produce a coarse crumb.  Mix in walnuts if using. 
3.-Set aside 1/3 cup of crumb mixture.  Press the rest into a well greased pan.  Bake for 15 minutes.
4.-Spread drained pineapple over baked layer.
5.-Blend cream cheese and sugar. 
6.-Add egg, milk, lemon juice, lemon peel, and vanilla. Beat well.
7.-Pour cream cheese mixture over the pineapple layer.
8.-Sprinkle with reserved crumbs.
9.-Bake for 30-35 minutes.
10.-Cool before serving.  Store in refrigerator.

… a special light and creamy treat

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