- make this recipe
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- 6 eggs
- 2 egg whites
- 1 1/2 cups dairy sour cream
- 2 teaspoons finely shredded orange peel
- 1/2 cup orange juice
- 1/4 cup butter, softened
- 1 cup all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 15 ounce container cottage cheese (2 cups)
- 1 8 ounce package cream cheese, softened
- 2 egg yolks
- 2 tablespoons sugar
- 2 teaspoons vanilla
- Raspberry-Orange Sauce (see recipe below)
- Fresh raspberries, orange sections, and mint sprigs (optional)
1. Preheat oven to 350 degree F. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole; set aside. For batter, in a blender or food processor combine eggs, egg whites, dairy sour cream, orange peel, orange juice, and softened butter. Cover; blend or process until smooth. Add flour, sugar, and baking powder. Cover; blend or process until smooth. Transfer to a medium bowl; set aside. Rinse blender jar or food processor bowl.
2. For filling, in blender or food processor combine cottage cheese, cream cheese, egg yolks, sugar, and vanilla. Cover; blend or process until smooth; set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish.
3. Bake about 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with Raspberry-Orange Sauce. If desired, serve with fresh raspberries, orange sections, and mint sprigs. Makes 12 to 15 servings.
Yield: 1 cup
- 1 10 ounce package frozen raspberries in syrup
- 1 tablespoon cornstarch
- 1/3 cup orange juice
1. Wash blender jar or food processor bowl thoroughly. Thaw frozen raspberries in syrup; do not drain. Place in blender or food processor. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds (should have 3/4 cup puree). Place puree in small pan. Stir in cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in orange juice. Serve warm or at room temperature. Makes 1 cup sauce.
- Servings Per Recipe 12,
- cal. (kcal) 368,
- Fat, total (g) 21,
- chol. (mg) 189,
- sat. fat (g) 12,
- carb. (g) 33,
- Monosaturated fat (g) 6,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 16,
- pro. (g) 12,
- vit. A (IU) 875,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 369,
- Potassium (mg) 176,
- calcium (mg) 131,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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