Cranberry

1 c Graham crumbs

1 tb Margarine; light, melted

--FILLING--

2 c Cottage cheese

1 pk Light cream cheese;

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

9-inch springform pan. Bake at

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 centre. Run knife around edge of

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.