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Raspberry Blintz Casserole

Makes: 12 to 15 servings
Prep: 25 minutes
Bake: 45 minutes
Cool: 30 minutes
Stand: 30 minutes
 
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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

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