8 oz Cream cheese; softened
2 cCottage cheese, small curd
1 tb Sugar
1 ts Vanilla extract
1 1/2 cSour cream
1/2 cOrange juice
1/2 cButter; softened
2 ts Baking powder
1 ts Orange rind; grated
2 tb Cornstarch
1 ds Cinnamon, ground
1 ds Nutmeg, ground
1 cBlueberries; 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.