Blintz Souffle Recipe

• 1 (8 ounce.) pkg. cream cheese, softened
• 2 s. sm. curd cottage cheese
• 2 egg yolks
• 1 tbsp. sugar
• 1 teaspoon vanilla extract
• 6 Large eggs
• 1 1/2 c. lowfat sour cream
• 1/2 c. orange juice
• 1/2 c. butter, softened
• 1 c. all purpose flour
• 1/3 c. sugar
• 2 teaspoon baking pwdr
• 1 teaspoon grated orange rind
• Blueberry Sauce

1. Combine first 5 ingredients in a small bowl; beat at medium speed till smooth.
2. Set mix aside.
3. Combine Large eggs, lowfat sour cream, orange juice and butter in container of blender; blend till smooth.
4. Add in flour, sugar, baking pwdr and orange rind; blend till smooth.
5. Pour half of batter into a greased 13"x9"x2" baking dish.
6. Spoon cream cheese mix proportionately over batter and spread carefully with knife.
7. Pour remaining batter over cream cheese mix.
8. Bake at 350 degrees for 50 to 60 min, or possibly till puffy and golden brown.
9. Serve immediately with Blueberry Sauce.
10. Serves 8 to 10.
11. BLUEBERRY SAUCE: Combine 2/3 c. sugar, 2 Tbsp.
12. cornstarch, a dash each of grnd cinnamon and grnd nutmeg.
13. Gradually stir in 1 c. water.
14. Cook over medium heat, stirring constantly, till mix comes to a boil.
15. Boil 1 minute; stir in blueberries and lemon juice.
16. Serve hot.
17. Yield: 2 1/4 c..

cream cheese, curd cottage cheese, egg yolks, sugar, vanilla, eggs, sour cream, orange juice, butter, flour, sugar, baking pwdr, orange rind, blueberry sauce

Taken from cookeatshare.com/recipes/blintz-souffle-7975 (may not work)