Raspberry Cheese Blintz Bake Recipe

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Raspberry Cheese Blintz Bake Recipe
Raspberry Cheese Blintz Bake Recipe photo by Taste of Home
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Raspberry Cheese Blintz Bake Recipe

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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. —Kristi Twohig, Waterloo, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Raspberry Cheese Blintz Bake in Taste of Home April/May 2009, p47

Nutritional Facts

1 each: 364 calories, 20g fat (12g saturated fat), 199mg cholesterol, 365mg sodium, 31g carbohydrate (19g sugars, 1g fiber), 12g protein.

  • 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
  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.
Originally published as Raspberry Cheese Blintz Bake in Taste of Home April/May 2009, p47

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