GRIDDLE CHEESECAKES (PAN) WITH CRANBERRY SAUC

      Title: GRIDDLE CHEESECAKES (PAN) WITH CRANBERRY SAUC
  Categories: Other sauce, Cheesecakes
       Yield: 8 Servings
  
       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
  
   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
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