Yield: 8 servings
|8 ounces||Cream cheese; softened|
|2 cups||Cottage cheese, small curd|
|1 teaspoon||Vanilla extract|
|1½ cup||Sour cream|
|1 dash||Cinnamon, ground|
|1 dash||Nutmeg, ground|
|Approx. Cook Time: 1:15|
|½ cup||Orange juice|
|½ cup||Butter; softened|
|2 teaspoons||Baking powder|
|1 teaspoon||Orange rind; grated|
|1 cup||Blueberries; fresh|
|2 tablespoons||Lemon juice|
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.