| 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 |
T |
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 |
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
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