Yield: 6 Servings
|4 ounces||Cream cheese; softened|
|8 ounces||Small curd cottage cheese|
|3 \N||Eggs; plus one egg yolk|
|¼ cup||Plus 1 Tbs. sugar|
|½ cup||Plus 1 Tbs. flour|
|¾ cup||Sour cream|
|¼ cup||Butter; melted|
|1 teaspoon||Lemon peel; grated|
|1 teaspoon||Baking powder|
|1 cup||Fresh or frozen mixed berries, thawed|
|¾ cup||Blackberry of blueberry syrup|
Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch high sides (2 quart pan). For the blintz: Place cream cheese, cottage cheese, the egg yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in a blender container. Blend on low speed until smooth, stopping and scraping down side of container once. Transer cheese mixture to bowl: set aside. Do not wash blender. Place the 3 eggs, sour cream, milk, butter and lemon peel in blender container. Blend on medium speed until smooth. Add combined ½ cup flour, ¼ cup sugar and the 1 tsp. baking powder. Blend on high speed until smooth. Pour half of the batter into the baking dish. Drop small spoonfuls of cheese mixture in evenly spaced rows on top of batter. Pour remaining batter on top. Bake until puffy and edges begin to turn golden, about 45 minutes. For the topping: Combine berries and syrup in a small saucepan. Heat over low heat until warm, stirring occasionally. Cool blintz on wire rack for 5 minutes. To serve, cut into squares; top with berries.
Makes 6-8 servings.
Formatted by Vicki Oseland (oselands@...) NOTES : This is a streamlined version of the traditional cheese-filled blintz.
Posted to MC-Recipe Digest V1 #871 by Country Gourmet <oselands@...> on Oct 27, 1997