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Raspberry Blintz Casserole

This sweet dessert casserole is excellent for a potluck, Christmas brunch or open house.

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  • Makes: 12 servings
  • Prep: 25 mins
  • Cool: 30 mins
  • Bake: 45 mins 350°F

Raspberry Blintz Casserole

Directions

  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.

Raspberry-Orange Sauce

Directions

  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.

Nutrition Facts (Raspberry Blintz Casserole)

  • Per serving:
  • 368 kcal cal.,
  • 21 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 189 mg chol.,
  • 369 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 16 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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