Blintz souffle with blueberry topping recipe

Blintz Souffle with Blueberry Topping Recipe recipe
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Other Bed and Breakfast, Country
Guests at the inn are always curious about this recipe and when Pam tells them it tastes like breakfast cheesecake, they always want the recipe.
- Ingredients for Souffle
- 1 cup flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1-1/2 cup light sour cream
- 1/2 cup orange juice
- One 8-ounce package low-fat cream cheese, softened
- 16 ounces light small curd cottage cheese
- 7 eggs
- 1/4 cup better, softened
- 1 teaspoon vanilla
- Blueberry Sauce Ingredients
- 1 cup sugar
- dash of salt
- 1/4 teaspoon ground nutmeg
- 5 Tablespoons cornstarch
- 1 cup boiling water
- 2 cups blueberries, fresh or thawed frozen
- 1 Tablespoon lemon juice
Souffle:Mix dry souffle ingredients in a large mixing bowl. Add remaining souffle ingredients and beat until thoroughly mixed. Spray a 9 X 13 inch baking dish with cooking spray. Pour batter into dish. Cover and refrigerate overnight or for at least 2 hours. Bake in a preheated oven at 350 degrees for 50 to 60 minutes. Recipe works just as well with regular or low fat products.
Blueberry Sauce:Mix dry sauce ingredients in saucepan. Add 1 cup boiling water and stir. Heat to boiling, stirring constantly. Add blueberries and stir until thickened. Remove from heat and add lemon juice. Serve on top of souffle.
Serves: 20
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