Griddle cheesecakes (pan) with cranberry sauce

8 servings

Ingredients

Quantity Ingredient
2 cups Low-fat cottage cheese
Cranberry sauce-
2 Eggs -- or substitute
½ cup Sugar
¼ cup Sugar
1 tablespoon Cornstarch
1 cup Unbleached flour
1½ cup Fresh orange juice
1 teaspoon Baking powder
2 cups Cranberries
1 Lemon zest -- grated
Fresh or frozen

Directions

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 ¼". 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@... Date: Thu, 16 Feb 1995 15:20:37 -0500

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