| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”