Baked blintz
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Cream cheese; (room temp.) |
| 1 | cup | Lowfat cottage cheese |
| 1 | Egg beaten | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Vanilla |
| ½ | cup | Butter or margarine; (room temp.) |
| ⅓ | cup | Sugar |
| 4 | Eggs | |
| 1 | cup | Flour |
| 2 | teaspoons | Baking powder |
| 1 | cup | Plain yogurt |
| ½ | cup | Lowfat sour cream |
| ½ | cup | Orange juice |
Directions
BATTER
Preheat oven to 375°. Butter and flour a large casserole dish (9x13). In a small bowl, beat filling ingredients: cream cheese, add cottage cheese, egg, sugar and vanilla, mix well and set aside.
In a large bowl, cream butter and sugar. Add eggs one at a time beating well. Add flour and baking powder. Mix in sour cream and yogurt and add orange juice.
Pour ½ of batter into prepared casserole dish, layer in filling and then top with remaining batter. Bake 45-50 minutes until lightly browned. Slice into squares and serve with a dollop of sour cream and yogurt and fresh berry preserves.
Notes: Over the years this has been one of our most requested recipes. It makes a great brunch dish and it can be assembled the night before, refrigerated and baked in the morning.
Recipe by: Salisbury House Bed & Breakfast, Seattle, Washington Posted to MC-Recipe Digest by SuzyWert@... on Feb 12, 1998