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Blintz Souffle

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Filling:Blintz Souffle
● 8 oz. cream cheese
● 2 cups Ricotta cheese
● 2 egg yolks
● 1 tablespoon sugar
● 1 teaspoon vanilla

Mix filling ingredients well. Set aside.

Batter:
● 1/3 cup butter, softened
● 1/3 cup sugar
● 6 eggs
● 1 cup flour
● 2 teaspoon baking powder
● 1 1/2 cups sour cream
● 1/2 cup orange juice
● 1 tsp. cinnamon

Strawberry Sauce:
● 1/3 cup sugar
● 1 cup frozen strawberries
● 2 T butter

 

Mix batter in a blender until thoroughly blended.

Pour half of batter into a buttered 9 x 13 glass baking pan. Spread cream cheese filling over batter. Filling will be thick. Cover with remaining batter. Cover the dish with saran wrap and refrigerate overnight.

Strawberry Sauce: Heat the fruit with sugar for approximately 30 minutes until slightly thickened.

 

Preheat oven to 350°. (convection 325)

Bake soufflé for approximately one hour or until slightly golden. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and fresh berries.  Sprinkle with powdered sugar.

Serves 12

 

 

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