Better Homes and Garden Raspberry Blintz Souffle with Raspberry Orange Sauce. (Dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 6 whole eggs 2 egg whites 1 1/2 cups sour cream 2 teaspoons finely zested orange peel 1/2 cup orange juice 1/4 cup softened butter. 1 cup flour 1/2 cup sugar 2 teaspoons baking powder For Filling: 15-ounce container cottage cheese one 8-ounce package cream cheese, softened 2 egg yolks 2 tablespoons sugar 2 teaspoons vanilla Raspberry Orange Sauce: 10-ounce package frozen raspberries in syrup 1 tablespoon cornstarch 1/3 cup orange

Instructions

Preheat oven to 350. Grease a 3-quart rectangular baking dish; set aside. For batter, in a blender or food processor combine 6 whole eggs, 2 egg whites, 1 1/2 cups dairy sour cream, 2 teaspoons finely shredded orange peel, 1/2 cup orange juice, and 1/4 cup softened butter. Cover and blend or process until smooth. Add 1 cup all-purpose flour, 1/2 cup sugar, and 2 teaspoons baking powder Cover; blend or process until smooth. Transfer to a medium bowl; set aside. Rinse blender jar or food processor bowl.

For Filling:  In blender or food processor combine one 15-ounce container cottage cheese; one 8-ounce package cream cheese, softened; 2 egg yolks; 2 tablespoons sugar; and 2 teaspoons vanilla. Cover; blend or process until smooth; set aside. Pour about 2 cups of the baiter into prepared dish. Spoon filling mixture over batter in dish; swirl lilting into batter with a knife. Pour remaining bailer evenly over mixture in dish. Bake about 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with Raspberry-Orange Sauce. If desired, serve with fresh raspberries, orange sections, and mint sprigs.

For Sauce:  Wash blender jar or food processor bowl thoroughly. Thaw one 10-ounce package frozen raspberries in syrup; do not drain. Place in blender or food processor. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds (should have 3/4 cup puree). Place puree in small pan. Stir in 1 tablespoon cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice. Serve warm or at room temperature. 

Serving Size

Makes 12 to 15 servings. Sauce Makes 1 cup.

Notes

Original and Festive Shavuoth Dish. Delicious (three-part) Cheese Souffle topped with Tangy, Fruity Sauce.

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