DESSERT

A Blintz Souffle


a-blintz-souffle

INGREDIENTS

Filling

  • 2 cups Darigold Cottage Cheese
  • 2 egg yolks
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 1 8-oz. package Neufchatel cheese, softened

Batter

  • 1 1/2 cups Darigold Sour Cream
  • 1/2 cup Darigold Orange Juice
  • 6 eggs
  • 1/4 cup Darigold Butter, softened
  • 1 cup flour
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon, optional

Garnish

  • 2 tablespoons powdered sugar
  • Darigold Sour Cream
  • Fresh berries or berry pie filling (flavor of your choice)

INSTRUCTIONS

  1. Grease a 13x9-inch baking pan.
  2. In a small bowl beat all filling ingredients until mixed; set aside.
  3. Place all batter ingredients in blender: cover and blend until smooth, scraping sides often.
  4. Pour half of the batter into the prepared pan.
  5. Drop filling by teaspoonfuls over batter; spread evenly. (Filling will mix slightly with batter.)
  6. Pour remaining batter over filling.
  7. Cover and refrigerate at least 2 hours or overnight.
  8. Heat oven to 350°F.
  9. Bake, uncovered, 50-60 minutes or until puffed and light golden brown.
  10. Sift powdered sugar over top.
  11. Serve blintz with sour cream and berries or heated pie filling.