2 c Low-fat cottage cheese
Cranberry sauce- 2 Eggs — or substitute
1/2 c Sugar
1/4 c Sugar
1 tb Cornstarch
1 c Unbleached flour
1 1/2 c Fresh orange juice
1 t Baking powder
2 c Cranberries
1 Lemon zest — grated
Fresh or frozen
CRANBERRY SAUCE: Combine the sugar and cornstarch in a heavy-bottomed saucepan. Gradually pour in the orange juice; stirring constantly. Add the cranberries and bring the mixture to a boil over medium heat; stirring constantly. Reduce the heat and simmer the mixture until all the cranberries have burst; about 15 minutes. Puree the mixture in a FP or a blender. Set sauce aside. CHEESECAKES: 1. Puree the cottage cheese in the clean blender or FP. Add the eggs and blend them into the puree. Transfer the mixture to a bowl and add the sugar, flour and baking powder; stir in well. Beat just ling enough to produce a smooth batter. Stir in the zest. 2. Heat a griddle or skillet over medium heat until water dances on hot skillet. Drop batter by generous Tablespoons and use the back of the spoon to spread the batter to a thickness of about 1/4″. Cook until top is covered with bubbles; about 3 minutes and then flip and cook them until the second sides are light-brown; about 1 minute more. Keep warm. 3. Serve the griddle cheesecakes with the cranberry sauce. FRESH WAYS WITH BREAKFASTS & BRUNCHES; Time-Life Books Recipe By : From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 -0500