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