Raspberry Cheese Blintz Bake

Name: Raspberry Cheese Blintz Bake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12 servings.
Ingredients: 1/2 cup orange juice; 6 large eggs; 2 large egg whites; 1-1/2 cups sour cream; 1 cup all-purpose flour; 1/2 cup sugar; 1/4 cup butter, softened; 2 teaspoons baking powder; 1 teaspoon grated orange zest; 1 teaspoon vanilla extract; Dash salt; FILLING:; 2 large egg yolks; 1 teaspoon vanilla extract; 2 cups 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

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

Ingredients

1/2 cup orange juice
6 large eggs
2 large egg whites
1-1/2 cups sour cream
1 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
2 teaspoons baking powder
1 teaspoon grated orange zest
1 teaspoon vanilla extract
Dash salt
FILLING:
2 large egg yolks
1 teaspoon vanilla extract
2 cups 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 13x9-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° until center is just set (mixture will jiggle), 40-45 minutes. 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 until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.