Raspberry Blintz Bake

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

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Delicious and creamy Raspberry Blintz Bake is a blintz made easy

Serves: 12

Ingredients

  1. ½ cup orange juice

  2. 6 eggs

  3. 2 egg whites

  4. 1-1/2 cup (12 oz.) sour cream (I love Nancy's cultured sour cream!)

  5. 1 cup all-purpose flour (if you are gluten free you can try a gluten free flour mix)

  6. ½ cup organic sugar (sucanut or coconut sugar work great!)

  7. ¼ cup butter, softened to room temp (here is the brand I use)

  8. 2 tsp. baking powder (gluten free brand I recommend)

  9. 1 tsp. grated orange peel

  10. 1 tsp vanilla

  11. dash salt

Filling

  1. 2 egg yolks

  2. 1 tsp. vanilla

  3. 2 cups (16 oz) cottage cheese

  4. 1- 8 oz. pkg. cream cheese, softened to room temp.

  5. ¼ cup organic sugar/sucanut/coconut sugar (I buy coconut sugar that is grown sustainably here)

Topping

  1. 1 pkg (12 oz) frozen unsweetened raspberries, thawed (blueberries work great as well and seeds aren't an issue)

  2. 2 Tbs. cornstarch (purchase organic, non-GMO cornstarch here)

  3. 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

3.4.3177

#recipe #brunch #Holiday #Easter #raspberry #breakfast

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