Baked blintz

Yield: 8 Servings

Measure Ingredient
6 ounces Cream cheese; (room temp.)
1 cup Lowfat cottage cheese
1 \N Egg beaten
1 tablespoon Sugar
1 teaspoon Vanilla
½ cup Butter or margarine; (room temp.)
⅓ cup Sugar
4 \N Eggs
1 cup Flour
2 teaspoons Baking powder
1 cup Plain yogurt
½ cup Lowfat sour cream
½ cup Orange juice


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

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