Baked Breakfast Blintz wineGlass.ai

A delicious addition to a breakfast or brunch buffet—top with your favorite preserves or pie filling, and serve with side of bacon or sausage

x3 x6 x9
Filling
8 oz. pkg. cream cheese, softened 24oz 48oz 72oz
1 cup low-fat, small-curd cottage cheese 3c 6c 9c
1 egg, beaten 3 6 9
1 T. sugar 3T ¼c + 2T ½c + 1T
1 t. vanilla extract 1T 2T 3T
Batter
½ cup butter or margarine (room temperature) 1½c 3c 4½c
⅓ cup sugar 1c 2c 3c
4 eggs 12 24 36
1 cup flour 3c 6c 9c
2 t. baking powder 2T ¼c ¼c + 2T
1 cup plain yogurt 3c 6c 9c
½ cup low-fat sour cream 1½c 3c 4½c
½ cup orange juice 1½c 3c 4½c
Suggested toppings for serving day
fresh or canned berry preserves, fresh raspberries, cherry or blueberry pie filling, sour cream or yogurt, and powdered sugar

Original Recipe Yield

8 servings

Cooking Day

Butter and flour a 9 x 13 baking dish or a disposable foil baking pan. Preheat oven to 375 degrees.

Filling: In a small bowl, combine softened cream cheese, cottage cheese, egg, sugar, and vanilla extract. Mix well and set aside.

Batter: In a large bowl, cream together butter and sugar. Add eggs one at a time, beating well after each addition. Stir in the flour and baking powder until just blended. Mix in yogurt, sour cream, and orange juice. Pour half of the batter into the bottom of the prepared baking dish. Spoon the filling mixture over the batter, and then carefully pour the remaining batter over filling. Bake for 45–50 minutes or until lightly browned. Cool completely, cover baking dish with a layer of plastic wrap, then with foil, and freeze.

Serving Day

Remove from freezer and allow to thaw overnight in the refrigerator. To reheat, bake in a preheated 325 degree oven for 20–25 minutes or until heated through. If the top begins to brown too quickly, tent with foil. To serve, cut into squares and serve with the suggested toppings and powdered sugar.