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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
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