Raspberry Blintz Bake
Delicious and creamy Raspberry Blintz Bake is a blintz made easy
Serves: 12
  • 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
  • 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)
  • 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
  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.
*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
Recipe by HealthNut Nation at http://www.healthnutnation.com/2013/03/25/raspberry-blintz-bake/