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6
eggs
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2
egg whites
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1 1/2
cups dairy sour cream
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2
teaspoons finely shredded orange peel
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1/2
cup orange juice
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1/4
cup butter, softened
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1
cup all-purpose flour
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1/2
cup sugar
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2
teaspoons baking powder
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1
15 ounce container cottage cheese (2 cups)
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1
8 ounce package cream cheese, softened
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2
egg yolks
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2
tablespoons sugar
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2
teaspoons vanilla
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Raspberry-Orange Sauce (see recipe below)
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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
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1
10 ounce package frozen raspberries in syrup
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1
tablespoon cornstarch
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1/3
cup orange juice
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,
- Calories 368,
- Protein (gm) 12,
- Carbohydrate (gm) 33,
- Fat, total (gm) 21,
- Cholesterol (mg) 189,
- Saturated fat (gm) 12,
- Monosaturated fat (gm) 6,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 16,
- Vitamin A (IU) 875,
- Vitamin 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 (DV %) 131,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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