Blueberry Blintz Souffle

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!

Leave a Reply

Your email address will not be published. Required fields are marked *