Blueberry Blintz Souffle 1/4 cup butter or margarine, softened 1/3 cup sugar 6 eggs 1-1/2 cups (12 ounces) sour cream 1/2 cup orange juice 1 cup all-purpose flour 2 teaspoons baking powder FILLING: 2 cups (16 ounces) 4% cottage cheese 1 package (8 ounces) cream cheese, softened 2 egg yolks 1 tablespoon sugar 1 teaspoon vanilla extract Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Blueberry Blintz Souffle cont. BLUEBERRY SYRUP: 1 can (15 ounces) blueberries 1 tablespoon cornstarch 1/2 cup corn syrup 1/2 teaspoon lemon juice Dash salt Dash ground cinnamon In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a small mixing bowl; beat until Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Blueberry Blintz Souffle blended. Pour half of the batter into a greased 13-in. x 9-in. x 2-in. baking dish. Top with filling and remaining batter. Bake, uncovered, at 350° for 40-50 minutes or until a knife inserted near the center comes out clean. Meanwhile, for syrup, drain blueberries, reserving juice; set berries aside. In a saucepan, combine cornstarch, corn syrup, lemon juice, salt, cinnamon and reserved blueberry juice until smooth. Bring to a boil over medium heat; boil and stir for 2 minutes or until thickened. Add blueberries; heat through. Serve warm with the souffle. Yield: 12 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008