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Yummy Breakfast Berry-Topped Blintz Bake Retains Richness Of Traditional Cheese-Filled Crepes

The Associated Press

“Breakfast on the weekend.” These are words that conjure up visions of delicious food and the luxury of time to enjoy it.

Berry-topped blintz bake is rich with the flavors of the traditional blintz - dairy sour cream, cottage cheese and cream cheese - accented with grated lemon peel. But this streamlined version is much easier to make.

The pancake-style sour cream and egg batter is poured into a baking dish, then topped with spoonfuls of the cheese filling. It bakes until puffy and golden while the coffee is brewing. To serve, cut the blintz into squares and top with warm berries.

Berry-Topped Blintz Bake

Recipe from the American Dairy Association and Dairy Council Inc.

4 ounces light or nonfat cream cheese, softened

1 (8-ounce container) small-curd, low-fat or nonfat cottage cheese

3 eggs plus 1 yolk

1/4 cup plus 1 tablespoon sugar

1/2 cup plus 1 tablespoon flour

3/4 teaspoon vanilla

3/4 cup low-fat or nonfat sour cream

1/4 cup low-fat or nonfat milk

1/4 cup (1/2 stick) butter, melted

1 teaspoon grated lemon peel

1 teaspoon baking powder

1 cup fresh or frozen mixed berries, thawed

3/4 cup blackberry or blueberry syrup

Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch-high sides (2-quart size).

Place cream cheese, cottage cheese, 1 egg yolk, 1 tablespoon sugar, 1 tablespoon flour and the vanilla in a blender container. Blend on low speed until smooth, stopping and scraping down sides of container once. Transfer cheese mixture to bowl; set aside. Do not wash blender.

Place the 3 eggs, the sour cream, milk, butter and lemon peel in blender container. Blend on medium speed until smooth. Add combined 1/2 cup flour, 1/4 cup sugar and the 1 teaspoon baking powder. Blend on high speed until smooth.

Pour half of the batter into the baking dish. Drop small spoonfuls of cheese mixture in evenly spaced rows on top of batter. Pour remaining batter on top. Bake until puffy and edges begin to turn golden, about 45 minutes.

For topping, combine berries and syrup in small saucepan. Heat over low heat until warm, stirring occasionally.

Cool blintz on wire rack for 5 minutes. To serve, cut into squares; top with berries.

Yield: 6 to 8 servings.

Nutrition information per each of 8 servings, using all nonfat products: 242 calories, 2.8 grams fat (10 percent fat calories), 11 grams protein, 42 grams carbohydrate, 101 milligrams cholesterol, 189 milligrams sodium.