Yield: 12 servings
|8 ounces||Cream cheese; softened|
|15 ounces||Ricotta cheese|
|2 eaches||Egg yolks|
|⅓ cup||Granulated sugar PLUS|
|1 tablespoon||Granulated sugar; divided|
|3 cups||Blueberries; fresh or frozen|
|2 tablespoons||All purpose flour|
|½ cup||Butter; softened|
|6 eaches||Whole eggs|
|1 cup||All purpose flour|
|2 teaspoons||Baking soda|
|1½ cup||Plain yogurt|
|½ cup||Orange juice|
|⅓ cup||Granulated sugar|
TO PREPARE BLINTZ Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking pan; set aside.
In a small bowl, beat cream cheese, ricotta cheese, egg yolks, 1 tablespoon sugar and vanilla until smooth; set aside.
In a medium bowl, use an electric mixer to cream butter and remaining ⅓ cup sugar until light and fluffy. Beat in eggs, one at a time.
In a small bowl, stir together flour and baking soda. In another bowl stir together yogurt and orange juice. Alternately add flour mixture and yogurt mixture to butter mixture, beginning and ending with flour mixture.
Pour half of the batter into the prepared pan. Spread the cream cheese filling over the batter, spreading evenly to the sides. top with remaining batter. Bake 50 minutes or until golden brown.
TO PREPARE BLUEBERRY SAUCE Meanwhile, place blueberries in a medium saucepan. In a small bowl, stir together flour and sugar; add to the blueberries along with the water, stirring to combine. Bring to a boil and simmer until thickened.
TO SERVE Cut blintz into 12 servings; serve hot, topped with Blueberry Sauce.
Source: Sea Quest Bed and Breakfast, Yachats, Oregon Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 08-19-95