Griddle Cheesecakes(Pan) with Cranberry Sauc
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cottage cheese
low fat |
*
|
| Cranberry sauce | |||
| 2 | large |
eggs
or substitute |
|
| ½ | cup |
sugar
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | cup |
unbleached all-purpose flour
|
|
| 1 ½ | cups |
orange juice
fresh |
|
| 1 | teaspoon |
baking powder
|
|
| 2 | cups |
cranberries
|
|
| 1 | each |
lemon zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cottage cheese
low fat |
*
|
| Cranberry sauce | |||
| 2 | large |
eggs
or substitute |
|
| 118 | ml |
sugar
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
cornstarch
|
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 355 | ml |
orange juice
fresh |
|
| 5 | ml |
baking powder
|
|
| 473 | ml |
cranberries
|
|
| 1 | each |
lemon zest
grated |
*
|
Directions
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.
Purée the mixture in a FP or a blender. Set sauce aside. CHEESECAKES: 1. Purée 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 ¼ inch. 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.
