blintz souffle

Categories
Cheese/eggs
Jewish
Yield
8 servings
MeasureIngredient
8 ounces Cream cheese; softened
2 cups Cottage cheese, small curd
Egg yolk
1 tablespoon Sugar
1 teaspoon Vanilla extract
Egg
1½ cup Sour cream
⅔ cup Sugar
2 tablespoons Cornstarch
1 dash Cinnamon, ground
1 dash Nutmeg, ground
  Approx. Cook Time: 1:15
½ cup Orange juice
½ cup Butter; softened
1 cup Flour
⅓ cup Sugar
2 teaspoons Baking powder
1 teaspoon Orange rind; grated
1 cup ;Water
1 cup Blueberries; fresh
2 tablespoons Lemon juice

BLINTZES

BLUEBERRY SAUCE

Blintzes: Combine cheeses, egg yolks, 1 T sugar, and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth.

Set mixture aside.

Combine 6 eggs, sour cream, orange juice, and butter in the container of an electric blender; blend until smooth. Add flour, ⅓ cup sugar, baking powder, and orange rind; blend until smooth. Pour half of batter into a greased 13"x9"x2" baking dish. Spoon cream cheese mixture evenly over batter, and spread carefullly with a knife. Pour remaining batter over the cream cheese mixture. Bake at 350 for 50 to 60 minutes, or until puffy and golden. Serve immediately.

Blueberry sauce: Combine sugar, cornstarch, cinnamon, and nutmeg in a heavy saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil 1 minute; stir in blueberries and lemon juice. Serve warm.

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