Raspberry Cheese Blintz Bake
Raspberry Cheese Blintz Bake takes around 1 hour and 5 minutes from beginning to end. One serving contains 377 calories, 12g of protein, and 21g of fat. This recipe serves 12. Not a lot of people really liked this breakfast. A mixture of orange juice, vanillan extract, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a lacto ovo vegetarian diet.
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° 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.