Title: Blintz Souffle
Categories: Cheese Jewish
Yield: 8 Servings

BLINTZES
8	oz	Cream cheese; softened
2	c	Cottage cheese, small curd
2		Egg yolk
1	tb	Sugar
1	ts	Vanilla extract
6		Egg
1 1/2	c	Sour cream
1/2	c	Orange juice
1/2	c	Butter; softened
1	c	Flour
1/3	c	Sugar
2	ts	Baking powder
1	ts	Orange rind; grated
BLUEBERRY SAUCE
2/3	c	Sugar
2	tb	Cornstarch
1	ds	Cinnamon, ground
1	ds	Nutmeg, ground
1	c	;Water
1	c	Blueberries; 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.

-- Southern Living magazine

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