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Raspberry Blintz Casserole

Makes: 12 to 15 servings
Prep 25 mins Cool 30 mins Bake 350°F 45 mins
Raspberry Blintz Casserole
  • 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.

Raspberry-Orange Sauce

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.

Nutrition Facts (Raspberry Blintz Casserole)
  • Servings Per Recipe 12,
  • cal. (kcal) 368,
  • Fat, total (g) 21,
  • chol. (mg) 189,
  • sat. fat (g) 12,
  • carb. (g) 33,
  • Monounsaturated 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 (g) 52,
  • Cobalamin (Vit. B12) (g) 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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