-CRUST-
1 c Graham crumbs
1 tb Margarine; light, melted

FILLING
2 c Cottage cheese
1 pk Light cream cheese; 8oz
2/3 c Sugar
1/2 c Plain yogurt
1/4 c Flour; all-purpose
2 Egg whites
1 Egg
1 tb Orange rind; grated
1 ts Vanilla

TOPPING
2 c Cranberries
1/2 c Orange juice
1/3 c Sugar
2 ts Cornstarch

Combine crust ingredients. Press over bottom of 9-inch springform pan. Bake
at 325 degrees F for 5 minutes.

In food processor, blend cottage cheese until smooth. Add cream cheese and
process until smooth. Add remaining filling ingredients; process until
smooth. Pour into pan. Bake at 325 degrees F for 50 to 60 minutes or until
almost set in center. Run knife around edge of cake to Loosen from rim.
Cool on rack. Chill.

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. Dissolve cornstarch in 1 tbsp water. Add to pan, cook and stir 2
minutes. Chill topping and spread over cake before serving.

Yields
12 Servings