Cream Cheese Blintz Souffle

Eileen Goltz Eileen Goltz
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24
Easy Vegetarian Pescatarian Salt Free Dairy

Contains: Gluten, Dairy, Wheat, Egg

Directions

Prepare the Souffle

  1. Preheat oven to 350°F.

  2. In a small bowl, beat cream cheese until smooth (if using.) If using ricotta cheese, simply add it to a small bowl.

  3. Add egg yolks, sugar and vanilla. Mix thoroughly. Set the filling aside.

  4. In a separate bowl cream butter and sugar for the batter. Add eggs and beat well.

  5. In a third bowl, mix flour and baking powder. Add flour to egg mixture alternately with yogurt and orange juice. Stir only until moistened.

  6. Pour half the batter into a buttered 9- x 13-inch baking dish. Spread filling over batter. (Filling will be thick). Cover with remaining batter.

  7. Bake in preheated oven for 50 minutes. Let cool before cutting.

Notes:

Serve with warmed fruit sauce and sour cream.

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2 Comments

SE •

subsitute Can I make it with cottage cheese for someone who's lactose intolerant? Will it work? Also is there anything I can substitute for the yogurt if I don't find a parve version in my local grocery?

Chaia Frishman •
Reply to SE

Cheese is probably not a good idea for someone with LI.

Gitty Weinberger •

the filling fell into the batter... Hi,
I excitedly tried this recipe. the taste is fabulous, but there was just now way I could make the filling stay on-top of the first layer of batter. It just fell straight in, and then the second layer of batter on-top of the filling also got mushed up. did I perhaps miss anything??? If yes I would love it if you can email me and let me know. My email address is chayagit@gmail.com.
thanks loads.

Chaia Frishman •
Reply to Gitty Weinberger

HI Gitty. From looking into the recipe, it doesn't look like it's supposed to be distinct layers, but kind of melds together. There is a way to check a box and you will get all responses to this comment.