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A Blintz Souffle

Presented by:
Darigold
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A wonderful dessert sure to please. Serve blintz with sour cream and berries or heated pie filling.

Recipe Prep Time
Prep Time
20 min
Recipe Cook Time
Cook Time
50-60 min
Recipe Ready Time
Ready In
3 hrs 20 min
Recipe Servings
Servings
6 to 8

Ingredients
FILLING
2 cups Darigold Cottage Cheese
2 egg yolks
1 tablespoon sugar
1 teaspoon vanilla
1 8-oz. package Neufchatel cheese, softened

BATTER
1 1/2 cups Darigold Sour Cream
1/2 cup Orange Juice
6 eggs
1/4 cup Darigold Butter, softened
1 cup flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon, optional

GARNISH
2 tablespoons powdered sugar
Darigold Sour Cream
Fresh berries or berry pie filling (flavor of your choice)

Directions
Grease a 13x9-inch baking pan.

In a small bowl beat all filling ingredients until mixed; set aside.

Place all batter ingredients in blender: cover and blend until smooth, scraping sides often.

Pour half of the batter into the prepared pan.

Drop filling by teaspoonfuls over batter; spread evenly. (Filling will mix slightly with batter.)

Pour remaining batter over filling.

Cover and refrigerate at least 2 hours or overnight.

Heat oven to 350°F.

Bake, uncovered, 50-60 minutes or until puffed and light golden brown.

Sift powdered sugar over top.

Serve blintz with sour cream and berries or heated pie filling.



Reviews

Mar 07, 2015
One of my favorite recipes to make for breakfast! ~ lj82288
Mar 16, 2015
One of my favorite recipes to make for breakfast! I really love it!!! ~ cac1234


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