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            Griddle Cheesecakes (Pan) With Cranberry Sauce

Recipe By     : Fresh Ways With Breakfasts & Brunches; Time-Life Books
Serving Size  : 8    Preparation Time :0:00
Categories    : Cheesecakes

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2       c            Low-fat cottage cheese
  2                    Eggs -- or substitute
  1       c            Unbleached flour
  1       ts           Baking powder
  1                    Lemon zest -- grated
                       Cranberry Sauce:
  1 1/2   c            Fresh orange juice
  2       c            Cranberries -- fresh or
                       - frozen
  1       tb           Corn starch
    1/4   c            Sugar -- up to 1/2 c

 Cranberry Sauce:

 Combine the sugar and corn starch 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:

 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
 long enough to produce a smooth batter. Stir in the zest.

 Heat a griddle or skillet over medium heat until water dances on
 hot skillet. Drop batter by generous tb 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.

 Serve the griddle cheesecakes with the cranberry sauce.

 From: [email protected]
 Date: Thu, 16 Feb 1995 15:20:37 -0500


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