Griddle Cheesecakes(Pan) with Cranberry Sauc

• 2 cups cottage cheese low fat
• 2 large eggs or substitute
• 1/2 cup sugar
• 1/4 cup sugar
• 1 tablespoon cornstarch
• 1 cup flour, unbleached all-purpose
• 1 1/2 cups orange juice fresh
• 1 teaspoon baking powder
• 2 cups cranberries
• 1 each lemon zest grated

1. CRANBERRY SAUCE: Combine the sugar and cornstarch in a heavy-bottomed saucepan.
2. Gradually pour in the orange juice; stirring constantly.
3. Add the cranberries and bring the mixture to a boil over medium heat; stirring constantly.
4. Reduce the heat and simmer the mixture until all the cranberries have burst; about 15 minutes.
5. Puree the mixture in a FP or a blender.
6. Set sauce aside.
7. CHEESECAKES: 1.
8. Puree the cottage cheese in the clean blender or FP.
9. Add the eggs and blend them into the puree.
10. Transfer the mixture to a bowl and add the sugar, flour and baking powder; stir in well.
11. Beat just ling enough to produce a smooth batter.
12. Stir in the zest.
13. 2.
14. Heat a griddle or skillet over medium heat until water dances on hot skillet.
15. Drop batter by generous Tablespoons and use the back of the spoon to spread the batter to a thickness of about 1/4 inch.
16. 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.
17. Keep warm.
18. 3.
19. Serve the griddle cheesecakes with the cranberry sauce.

cottage cheese, eggs, sugar, sugar, cornstarch, flour, orange juice fresh, baking powder, cranberries, lemon zest

Taken from recipeland.com/recipe/v/griddle-cheesecakespan-cranberr-35266 (may not work)