Blintz souffle with blueberry topping recipe recipe

Blintz Souffle with Blueberry Topping Recipe recipe

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Recipe intro

This blintz souffle with blueberry topping recipe is a delightful twist on a classic breakfast dish. The combination of fluffy souffle and sweet blueberry topping creates a mouthwatering treat that is perfect for a lazy weekend brunch. This recipe is easy to prepare and will impress your guests with its beautiful presentation. Indulge in the creamy, cheese-filled blintz souffle and the burst of tangy blueberries for a truly satisfying breakfast experience.

Keywords: blintz souffle, blueberry topping, recipe, breakfast, brunch.

Blintz souffle with blueberry topping recipe recipe details

Blintz souffle with blueberry topping recipe recipe, recipe Rating: 4.8
Number of votes:125

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

Instructions:

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.

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