Blintz Souffle
Yield
8 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Blintzes | |||
| 8 | ounces |
cream cheese
softened |
|
| 2 | cups |
cottage cheese
small curd |
*
|
| 2 | each |
egg yolks
|
*
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 | large |
eggs
|
|
| 1 ½ | cups |
sour cream
|
|
| ½ | cup |
orange juice
|
|
| ½ | cup |
butter
softened |
|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
orange zest
grated |
|
| Blueberry sauce | |||
| ⅔ | cup |
sugar
|
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | dash |
cinnamon
|
*
|
| 1 | dash |
nutmeg
|
*
|
| 1 | cup |
water
|
|
| 1 | cup |
blueberries
fresh |
|
| 2 | tablespoons |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Blintzes | |||
| 231.2 | ml/g |
cream cheese
softened |
|
| 473 | ml |
cottage cheese
small curd |
*
|
| 2 | each |
egg yolks
|
*
|
| 15 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 6 | large |
eggs
|
|
| 355 | ml |
sour cream
|
|
| 118 | ml |
orange juice
|
|
| 118 | ml |
butter
softened |
|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
orange zest
grated |
|
| Blueberry sauce | |||
| 158 | ml |
sugar
|
|
| 3E+1 | ml |
cornstarch
|
|
| 1 | dash |
cinnamon
|
*
|
| 1 | dash |
nutmeg
|
*
|
| 237 | ml |
water
|
|
| 237 | ml |
blueberries
fresh |
|
| 3E+1 | ml |
lemon juice
|
|
Directions
Blintzes: Combine cheeses, egg yolks, 1 tablespoon sugar, and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth.
Set mixture aside.
Combine 6 eggs, sour cream, orange juice, and butter in the container of an electric blender; blend until smooth.
Add flour, ⅓ cup sugar, baking powder, and orange rind; blend until smooth.
Pour half of batter into a greased 13"x9"x2" baking dish .
Spoon cream cheese mixture evenly over batter, and spread carefullly with a knife.
Pour remaining batter over the cream cheese mixture.
Bake at 350℉ (180℃) for 50 to 60 minutes, or until puffy and golden.
Serve immediately.
Blueberry sauce: Combine sugar, cornstarch, cinnamon, and nutmeg in a heavy saucepan.
Gradually stir in water. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
Boil 1 minute; stir in blueberries and lemon juice.
Serve warm.
