search
recipes site
most popular
Sponsors: Top Brands
share

Raspberry Blintz Casserole

Rated :  Not yet rated
Makes: 12 to 15 servings
Prep: 25 minutes
Bake: 45 minutes
Cool: 30 minutes
 
add to shopping list
Raspberry Blintz Casserole

Ingredients

  • 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)

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: 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

  • Servings Per Recipe 12 to 15 servings
  • Calories 368,
  • Total Fat (g) 21,
  • Saturated Fat (g) 12,
  • Monounsaturated Fat (g) 6,
  • Polyunsaturated Fat (g) 1,
  • Cholesterol (mg) 189,
  • Sodium (mg) 369,
  • Carbohydrate (g) 33,
  • Total Sugar (g) 16,
  • Fiber (g) 1,
  • Protein (g) 12,
  • Vitamin C (DV%) 19,
  • Calcium (DV%) 13,
  • Iron (DV%) 9,
  • Percent Daily Values are based on a 2,000 calorie diet

sponsor recipes

Comments ( 0 )
2276971417

Add your review

You must be logged in to leave a comment. Register | Log In
 
 

my recipe box

This free, easy-to-use tool lets you save all your recipes in one place, share them with friends, and more.

try it now
  • Videos
  • Top Tools
  • Calendar
  • Win Daily
Dip into these fresh ideas for strawberries. The classic flavor combinations go beyond traditional chocolate.

Start with delicious asparagus, then build a buffet of easy add-ons to please everyone's palate.

Turn a plain-Jane store-bought curtain into something special using beads. No need to sew, just pat them into place ...

Tequila-Honey-Lime Marinated Drumsticks

Latest Recipes!

Get the latest recipes from Better Homes and Gardens magazine.

View this tool

All Top Tools

Todays Daily Prize
ADVERTISEMENT


swap holiday recipes with your friends
Powered by MixingBowl.com
Yummiest Pumpkin Recipes
168 Members
Snazzy Thanksgiving Sides
58 Members
Christmas Cookie Swap Greatness
249 Members
Cozy Fall Desserts
145 Members
Thanksgiving Potluck Recipes
47 Members
See More Recipe Groups

 

 
 
By using this site, you agree to our Terms of Service.