Baked Blintz

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Baked Blintz

Over the years this has been one of our most requested recipes. It makes a great brunch dish and it can be assembled the night before, refrigerated and baked in the morning.

Filling:
1 6oz pkg. cream cheese (room temp.)
1 cup lowfat cottage cheese
1 egg beaten
1 T. sugar
1 Tsp. vanilla

Batter:
1/2 C butter or margarine (room temp.)
1/3 C sugar
4 eggs
1 C flour
2 tsp baking powder
1 C plain yogurt
1/2 C lowfat sour cream
1/2 C orange juice

Preheat oven to 375°. Butter and flour a large casserole dish (9×13). In a small bowl, beat cream cheese, add cottage cheese, egg, sugar and vanilla, mix well and set aside.

In a large bowl, cream butter and sugar. Add eggs one at a time beating well. Add flour and baking powder. Mix in sour cream and yogurt and add orange juice.

Pour 1/2 of batter into prepared casserole dish, layer in filling and then top with remaining batter. Bake 45-50 minutes until lightly browned. Slice into squares and serve with a dollop of sour cream and yogurt and fresh berry preserves.

Serves eight.

 

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