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 ΒΌ 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!

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