1889 WhiteGate Inn & Cottage

Blintz Soufflé with Warm Strawberry Sauce: Breakfast-Brunch

Servings: 12

Prep time:20 minutes

Step 1:

Filling: 1 package (8 ounces) cream cheese 1 pint Ricotta cheese 2 egg yolks 1 tablespoon sugar 1 teaspoon vanilla Mix all of these ingredients in a large mixing bowl

Step 2:

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

Step 3:

Mix all of the above 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.

Step 4:

Preheat oven to 350°. Bake for approximately one hour or until slightly golden on top. Cut into wedges and sprinkle with powdered sugar. Serve with strawberry sauce and additional powdered sugar.

Step 5:

This will serve 8-10 people Warm Strawberry Sauce: 1/3cup sugar 1 pint strawberries Heat the fruit with sugar for approximately 30 minutes until slightly thickened. This can be prepared ahead of time and reheated. Serve separately with blintz soufflé.