Blintz soufflé with blueberry sauce


I love blintzes, but making them individually takes time and effort. This baked version is an easy way to prepare this classic dish. The blueberry sauce is sensational.

1. Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.

2. To make the batter, purée the eggs, milk, sour cream, vegetable oil, vanilla, flour, sugar and baking powder in the bowl of a food processor until smooth. Pour a little less than half the mixture in the bottom of the dish. Bake for 10 minutes.

3. To make the filling, beat the ricotta and cream cheeses, egg, sugar, lemon zest and juice in the bowl of a food processor or with electric beaters until smooth. Pour over baked blintz mixture. Carefully pour the remaining batter over the filling. Bake for 25 to 30 minutes or until mixture is no longer loose and top is puffy.

4. To make the sauce combine the orange juice, sugar and cornstarch in a small skillet over medium heat. Whisk until the cornstarch is dissolved. Bring to a boil, then simmer on low heat for 3 minutes or until mixture is thicker and clear. Add the lemon juice and blueberries and cook for 2 minutes. Serve over the blintz soufflé.

2 eggs
3/4 cup low-fat milk
1 1/2 Tbsp low-fat sour cream
2 1/2 Tbsp vegetable oil
1 tsp vanilla extract
3/4 cup all-purpose flour
2 Tbsp granulated sugar
1 tsp baking powder

2 cups light ricotta (5%)
1/2 cup light cream cheese (about 4 oz), softened
1 egg
1/3 cup granulated sugar
2 tsp lemon zest
1 1/2 Tbsp lemon juice

1/4 cup orange juice
1/4 cup granulated sugar
1 1/2 tsp cornstarch
2 tsp lemon juice
1 cup fresh or frozen blueberries (thawed)

Nutritional Analysis per Serving

Calories 299
Protein 11 g
Fat 12 g
Saturated Fat 4.4 g
Carbohydrates 36 g
Cholesterol 104 mg
Sodium 230 mg
Fiber 0.9 g

Prep Time: 20 minutes
Bake Time: 35 minutes

Make Ahead: Prepare sauce up to 2 days in advance.

Serves 8

Nutrition Watch: Blueberries are loaded with antioxidants that provide energy, better brain function and cancer-fighting power