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Raspberry Cheese Blintz Bake

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. —Kristi Twohig, Waterloo, Wisconsin

12 ServingsPrep: 25 min. Bake: 40 min. + standing

Ingredients

1/2 cup orange juice
6 eggs
2 egg whites
1-1/2 cups (12 ounces) sour cream
1 cup 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

Combine the first 11 ingredients in a blender. Cover and process

2 of 2

Raspberry Cheese Blintz Bake (continued)

Directions (continued)

until smooth. Set aside 2 cups batter; pour remaining batter into a
greased 13-in. x 9-in. baking dish.
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.
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.

Nutrition Facts: 1 piece with 2 tablespoons sauce (calculated without mandarin oranges) equals 364 calories, 20 g fat (12 g saturated fat), 199 mg cholesterol, 365 mg sodium, 31 g carbohydrate, 1 g fiber, 12 g protein.