Blintz Souffle

---------- Recipe via Meal-Master (tm) v8.02

Title: BLINTZ SOUFFLE
Categories: Cheese, Jewish
Yield: 8 servings

-------------------------BLINTZES-------------------------
8 oz Cream cheese; softened
2 c Cottage cheese, small curd
2 Egg yolk
1 tb Sugar
1 ts Vanilla extract
6 Egg
1 1/2 c Sour cream
1/2 c Orange juice
1/2 c Butter; softened
1 c Flour
1/3 c Sugar
2 ts Baking powder
1 ts Orange rind; grated

----------------------BLUEBERRY SAUCE----------------------
2/3 c Sugar
2 tb Cornstarch
1 ds Cinnamon, ground
1 ds Nutmeg, ground
1 c ;Water
1 c Blueberries; fresh
2 tb Lemon juice

Approx. Cook
Time: 1:15 Blintzes: Combine cheeses, egg yolks, 1 T
sugar, and vanilla in a small bowl; beat at medium
speed of an electric mixer until smooth. Set mixture
aside.

Combine 6 eggs, sour cream, orange juice, and butter
in the container of an electric blender; blend until
smooth. Add flour, 1/3 cup sugar, baking powder, and
orange rind; blend until smooth. Pour half of batter
into a greased 13"x9"x2" baking dish. Spoon cream
cheese mixture evenly over batter, and spread
carefullly with a knife. Pour remaining batter over
the cream cheese mixture. Bake at 350 for 50 to 60
minutes, or until puffy and golden. Serve immediately.

Blueberry sauce: Combine sugar, cornstarch, cinnamon,
and nutmeg in a heavy saucepan. Gradually stir in
water. Cook over medium heat, stirring constantly,
until the mixture comes to a boil. Boil 1 minute; stir
in blueberries and lemon juice. Serve warm.

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