Recipe - Griddle Cheesecakes (Pan) With Cranberry Sauce

2 cup Lowfat cottage cheese
Cranberry sauce
2 Eggs or substitute
One half cup Sugar
One fourth cup Sugar
1 tablespoon Cornstarch
1 cup Unbleached flour
1 One half cup Fresh orange juice
1 teaspoon Baking powder
2 cup Cranberries
1 Lemon zest grated
Fresh or frozen

CRANBERRY SAUCE: Combine the sugar and cornstarch in a heavybottomed
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 lightbrown; about 1 minute more. Keep warm. 3. Serve the
griddle cheesecakes with the cranberry sauce. FRESH WAYS WITH BREAKFASTS &
BRUNCHES; TimeLife Books

Recipe By :

From: Dscollin@aol.Com Date: Thu, 16 Feb 1995 15:20:37 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip