A Blintz Souffle

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 Darigold 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
• Blueberry pie filling (or flavor of your choice)

Instructions

Grease a 13x9-inch baking pan. In a small bowl beat all filling ingredients until mixed; set aside.

Lightly spoon flour into measuring cup and level off. In blender container place 1 1/2 cups sour cream, orange juice, eggs, butter, flour, sugar and baking powder. 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. Heat pie filling until just warm. Serve blintz with sour cream and pie filling or assorted jams.

Makes 8-12 servings.