———————————–CRUST———————————– 1 c Graham crumbs
1 tb Margarine; light, melted
———————————-FILLING———————————- 2 c Cottage cheese
1 pk Light cream cheese; 8oz
2/3 c Sugar
1/2 c Plain yogurt
1/4 c Flour; all-purpose
2 Egg whites
1 Egg
1 tb Orange rind; grated
1 ts Vanilla
———————————-TOPPING———————————- 2 c Cranberries
1/2 c Orange juice
1/3 c Sugar
2 ts Cornstarch
Combine crust ingredients. Press over bottom of 9-inch springform pan. Bake at 325 degrees F for 5 minutes. In food processor, blend cottage cheese until smooth. Add cream cheese and process until smooth. Add remaining filling ingredients; process until smooth. Pour into pan. Bake at 325 degrees F for 50 to 60 minutes or until almost set in centre. Run knife around edge of
cake to Ioosen from rim. Cool on rack. Chill. Combine cranberries, orange juice, and sugar in a saucepan. Bring to a boil, stirring constantly. Then simmer 3 minutes or until cranberries start to pop. Dissolve cornstarch in 1 tbsp water. Add to pan, cook and stir 2 minutes. Chill topping, and spread over cake before serving.