Cranberries are like Mother Nature's cleanser. They have many benefits including being good for your bladder and kidneys.

Cranberry Orange Cheesecake

250 mL graham cracker crumbs 1 cup
15 mL Becel® Light margarine, melted 1 tbsp
500 mL 1% cottage cheese 2 cups
250 g Western Family light cream cheese 8 oz
150 mL granulated sugar 2⁄3 cup
125 mL Western Family plain yogurt ½ cup
60 mL Western Family all-purpose flour ¼ cup
2 egg whites
1 egg
15 mL grated orange rind 1 tbsp
5 mL Western Family vanilla extract 1 tsp

Topping:
500 mL fresh or frozen cranberries 2 cups
125 mL Western Family orange juice ½ cup
75 mL granulated sugar 1⁄3 cup
10 mL cornstarch 2 tsp

1. Preheat oven to 325F (160C).

2. Combine crumbs and melted margarine. Press into bottom of 9-inch (23-cm) springform pan. Bake for 5 minutes. Let cool.

3. In food processor, blend cottage cheese until smooth. Add cream cheese and process until smooth. Add remaining filling ingredients; process until smooth.

4. Pour into springfoam pan. Bake at 325F (160C) for 50 to 60 minutes or until almost set in centre. Run knife around edge of cake to loosen from rim. Cool on rack. Refrigerate for 3 hours.

5. Combine cranberries, orange juice, and sugar in a saucepan. Bring to a boil, stirring constantly. Then simmer 3 minutes or until cranberries start to pop.

6. Dissolve cornstarch in 1 tbsp (15 mL) water. Add to pan, cook, and stir 2 minutes. 7. Chill topping, and spread over cake before serving.


Makes 12 servings.

Nutritional analysis per serving
Calories 226 Protein 8.7 g Fat 6.9 g Carbohydrates 32 g Dietary Fibre 1.1 g