Raspberry Cheese Blintz Bake
Loaded with flavor, this dessert is the perfect dish for your next party!
Make This Recipe
Ingredients
- 1/2 cup orange juice
- 6 Eggland’s Best eggs (Large)
- 1/3 cup Eggland’s Best 100% Liquid Egg Whites
- 1-1/2 cups (12 ounces) sour cream
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 2 teaspoons baking powder
- 1 teaspoon grated orange peel
- 1 teaspoon vanilla extract
- Dash salt
Filling:
- 2 Eggland’s Best Eggs (large), yolks only
- 1 teaspoon vanilla extract
- 2 cups (16 ounces) 4% cottage cheese
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
Topping:
- 1 package (12 ounces) frozen unsweetened raspberries, thawed
- 2 tablespoons cornstarch
- 3/4 cup orange juice
- Mandarin oranges, optional
Preparation
- Combine the first 11 ingredients in a blender. Cover and process until smooth.
- Set aside 2 cups batter; pour remaining batter into a greased 13-in. x 9-in. baking dish.
- For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth.
- Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter.
- Bake, uncovered, at 350°F for 40-45 minutes or until center is just set (mixture will jiggle).
- Let stand for 10 minutes before cutting.
- For topping, press raspberries through a strainer; discard seeds and pulp.
- In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil.
- Cook and stir for 2 minutes or until thickened. Serve with blintz bake. Top with mandarin oranges if desired.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 368 |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Cholesterol | 170 mg |
| Sodium | 551 mg |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Protein | 13 g |