Raspberry Blintz Bake

perfect for Easter Brunch!

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picture of rasberry blintz cheesecake

 
Perfect for Easter Brunch, this delicious and creamy Raspberry Blintz Bake is a blintz made easy! Featuring all of the components of a real blintz, you can spend more time hunting for Easter eggs, and less time in the kitchen.

Raspberry Blintz Bake
 
Delicious and creamy Raspberry Blintz Bake is a blintz made easy
Serves: 12
Ingredients
  • ½ cup orange juice
  • 6 eggs
  • 2 egg whites
  • 1-1/2 cup (12 oz.) sour cream (I love Nancy's cultured sour cream!)
  • 1 cup all-purpose flour (if you are gluten free you can try a gluten free flour mix)
  • ½ cup organic sugar (sucanut or coconut sugar work great!)
  • ¼ cup butter, softened to room temp (here is the brand I use)
  • 2 tsp. baking powder (gluten free brand I recommend)
  • 1 tsp. grated orange peel
  • 1 tsp vanilla
  • dash salt
Filling
  • 2 egg yolks
  • 1 tsp. vanilla
  • 2 cups (16 oz) cottage cheese
  • 1- 8 oz. pkg. cream cheese, softened to room temp.
  • ¼ cup organic sugar/sucanut/coconut sugar (I buy coconut sugar that is grown sustainably here)
Topping
  • 1 pkg (12 oz) frozen unsweetened raspberries, thawed (blueberries work great as well and seeds aren't an issue)
  • 2 Tbs. cornstarch (purchase organic, non-GMO cornstarch here)
  • ¾ cup orange juice
Instructions
  1. Combine first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13-in.x 9 in. baking dish
  2. For filling, combine egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife and swirl. Top with reserved batter. Bake, uncovered, at 350 degrees (Fahrenheit) for 40-45 minutes or until center is just set (mixture will wiggle slightly). Let stand 10 minutes before cutting.
  3. For topping, press raspberries through a strainer; discard seeds and pulp (if desired). In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with blintz bake.
Notes
*This can be made a day ahead and warmed briefly in the oven before serving.
Nutrition Information
Calories: 4440 Fat: 243g Saturated fat: 130g Unsaturated fat: 82g Trans fat: 2g Carbohydrates: 429g Sugar: 288g Sodium: 3240mg Fiber: 20g Protein: 142g Cholesterol: 2081mg

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Comments

  1. The picture looks like some of the raspberries were baked into the filling but the recipe does not call for that. Can it be done for the added appearance

  2. Farrah Collver says:

    I can’t wait to try this recipe and I shared it with a friend with 8 kiddos- she is always looking for something easy and delicious 🙂

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