Blintz souffle with blueberry topping recipe

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