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Blueberry Blintz Souffle Recipe

Blueberry Blintz Souffle Recipe

This luscious recipe is one I serve for Christmas and on New Year's, too. The rich blueberry syrup is delicious and easy.
TOTAL TIME: Prep: 30 min. Bake: 40 min. YIELD:12 servings

Ingredients

  • 1/4 cup butter, 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
  • 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

Directions

  • 1. In a 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 bowl; beat until blended. Pour half of the batter into a greased 13-in. x 9-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.

Nutritional Facts

1 serving (1 each) equals 388 calories, 21 g fat (12 g saturated fat), 201 mg cholesterol, 372 mg sodium, 38 g carbohydrate, 1 g fiber, 12 g protein.