Blintz souffle
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Cream cheese; softened |
| 2 | cups | Cottage cheese, small curd |
| 2 | Egg yolk | |
| 1 | tablespoon | Sugar |
| 1 | teaspoon | Vanilla extract |
| 6 | Egg | |
| 1½ | cup | Sour cream |
| ⅔ | cup | Sugar |
| 2 | tablespoons | Cornstarch |
| 1 | dash | Cinnamon, ground |
| 1 | dash | Nutmeg, ground |
| Approx. Cook Time: 1:15 | ||
| ½ | cup | Orange juice |
| ½ | cup | Butter; softened |
| 1 | cup | Flour |
| ⅓ | cup | Sugar |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Orange rind; grated |
| 1 | cup | ;Water |
| 1 | cup | Blueberries; fresh |
| 2 | tablespoons | Lemon juice |
Directions
BLINTZES
BLUEBERRY SAUCE
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.