Blintz Souffle

Title:
Blintz Souffle

Yield:
8 Servings

Categories:
Cheese,
Jewish




Ingredients:




----------------------------------BLINTZES----------------------------------


     8 oz Cream cheese; softened


     2 c  Cottage cheese, small curd


     2    Egg yolk


     1 tb Sugar


     1 ts Vanilla extract


     6    Egg


 1 1/2 c  Sour cream


   1/2 c  Orange juice


   1/2 c  Butter; softened


     1 c  Flour


   1/3 c  Sugar


     2 ts Baking powder


     1 ts Orange rind; grated





------------------------------BLUEBERRY
SAUCE------------------------------


   2/3 c  Sugar


     2 tb Cornstarch


     1 ds Cinnamon, ground


     1 ds Nutmeg, ground


     1 c  ;Water


     1 c  Blueberries; fresh


     2 tb Lemon juice





                                        Approx. Cook Time: 1:15 Blintzes:


 Combine cheeses, egg yolks, 1 T 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, 1/3 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 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.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini