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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
  • Total Time
    Prep: 25 min. Bake: 40 min. + standing
  • Makes
    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

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

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  • khegeman
    Aug 19, 2009

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  • bellanorth
    Aug 17, 2009

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