Light and rich at the same time, this dish offers the beauty of blintzes in an easy casserole. I assemble the day before, refrigerate, and bake it off in the morning. Always a big hit!
BLINTZ BATTER:
1/4 cup butter, softened
1/2 cup sugar
6 eggs
1 1/2 cups sour cream
1/2 cup orange juice
1 cup all-purpose flour
2 teaspoons baking powder
FILLING:
2 cups small curd cottage cheese
1 (8 ounce) package cream cheese, softened
2 egg yolks
2 tablespoon sugar
1 teaspoon vanilla extract
In a mixing 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 mixing bowl and beat until blended. Pour half of the batter into a greased 9 X 13 baking dish. Top with filling and remaining batter. Bake, uncovered, at 350 degrees for 40-50 minutes or until a knife inserted near the center comes out clean.
SAUCE:
2 cups fresh or frozen blueberries
1/4 cup lemon juice
1 cup orange juice
3/4 cup white sugar
In a saucepan over medium heat, combine the blueberries, lemon juice, orange juice, and sugar. Stir gently, and bring to a boil.
In a cup or small bowl, mix together 3 tablespoons cornstarch and ¼ cup cold water.
Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Sauce may be thinned with a little water.
Bon Appetit!
