Instructions: Preheat the oven to 350 degrees. Combine the cheeses, egg substitute, vanilla extract, almond extract, lemon juice, and 1/4 cup sugar and mix well.

Pour into a 9-inch nonstick square pan. Bake until a tester inserted in the center comes out clean, about 50 minutes. Refrigerate for several hours.

In a saucepan over medium heat, combine the raspberries, pineapple juice concentrate, 1 tablespoon sugar, and 1/4 cup of thee water. Bring to a boil, lower the heat, and simmer for 5 minutes.

Mix the cornstarch or arrowroot powder with the remaining water and add to the saucepan. Cook over low heat until the mixture thickens. Cool the mixture in a bowl for several hours.

Spread the topping over the squares, cut, and serve.

This recipe yields 6 servings.

Serving size: One 1 1/2-inch square.

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