Raspberry Blintz Casserole This sweet dessert casserole is excellent for a potluck, Christmas brunch or open house. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on July 9, 2021 Print Share Share Tweet Pin Email Prep Time: 25 mins Cool Time: 30 mins Bake Time: 45 mins Total Time: 25 mins Servings: 12 Jump to Nutrition Facts Ingredients 6 eggs 2 egg whites 1 ½ cup dairy sour cream 2 teaspoon finely shredded orange peel ½ cup orange juice ¼ cup butter, softened 1 cup all-purpose flour ½ cup sugar 2 teaspoon baking powder 1 15 ounce container cottage cheese (2 cups) 1 8 ounce package cream cheese, softened 2 egg yolks 2 tablespoon sugar 2 teaspoon vanilla Raspberry-Orange Sauce (see recipe below) Fresh raspberries, orange sections, and mint sprigs (optional) Raspberry-Orange Sauce 1 10 ounce package frozen raspberries in syrup 1 tablespoon cornstarch ⅓ cup orange juice Directions 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. 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. 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. Print Nutrition Facts (per serving) 368 Calories 21g Fat 33g Carbs 12g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 368 % Daily Value * Total Fat 21g 27% Saturated Fat 12g 60% Cholesterol 189mg 63% Sodium 369mg 16% Total Carbohydrate 33g 12% Total Sugars 16g Protein 12g Vitamin C 11.2mg 56% Calcium 131.3mg 10% Iron 1.6mg 9% Potassium 176mg 4% Folate, total 52.4mcg Vitamin B-12 0.7mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.