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 ts 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
Yields
8 Servings
