Raspberry Blintz Casserole

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

Raspberry Blintz Casserole
Prep Time:
25 mins
Cool Time:
30 mins
Bake Time:
45 mins
Total Time:
25 mins


  • 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

  • cup orange juice


  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

  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 (per serving)

368 Calories
21g Fat
33g Carbs
12g Protein
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.