Raspberry Cheese Blintz Bake |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Any fruit topping works wonderfully with this twist on traditional blintzes. It puffs during baking and will fall a bit while standing. It makes a beautiful presentation. âKristi Twohig, Waterloo, Wisconsin Ingredients:
1/2 cup orange juice |
6 eggs |
2 egg whites |
1-1/2 cups (12 ounces) sour cream |
1 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 cup butter, softened |
2 teaspoons baking powder |
1 teaspoon grated orange peel |
1 teaspoon vanilla extract |
dash salt |
filling: |
2 egg yolks |
1 teaspoon vanilla extract |
2 cups (16 ounces) 4% cottage cheese |
1 package (8 ounces) cream cheese, softened |
1/4 cup sugar |
topping: |
1 package (12 ounces) frozen unsweetened raspberries, thawed |
2 tablespoons cornstarch |
3/4 cup orange juice |
mandarin oranges, optional |
Directions:
1. Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13-in. x 9-in. baking dish.
2. For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° for 40-45 minutes or until center is just set (mixture will jiggle). Let stand for 10 minutes before cutting.
3. For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with blintz bake. Top with mandarin oranges if desired. Yield: 12 servings.
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