Raspberry Cheese Blintz

It was my honey's birthday so I make a special breakfast.

It tastes as good as it looks!

This recipe won a Best of Brunch contest, found in Taste of Home April/May '09

Raspberry Cheese Blintz Bake

(this can be doubled and put in a 9x13 pan)

1/4 cup orange juice

3 eggs

1 egg white

3/4 cup sour cream

1/2 cup rice flour

1/4 cup sugar

2 T. butter, softened

1 t. baking powder

1/2 t. vanilla

Dash of salt

Filling:

1 egg yolk

1/2 t. vanilla

1 cup cottage cheese

4 oz. cream cheese, softened

2 T. sugar

Topping:

1 12 oz package frozen raspberries, thawed

2 T. cornstarch

3/4 cup orange juice

Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 1 cup of batter; pour remaining batter into a greased 8x8 pan.

For filling, combine the egg yolk, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350 for 40-45 min or until center is just set. (mixture will jiggle). Let stand for 10 minutes before cutting.

For topping, combine cornstarch and orange juice until smooth; stir in raspberries. Bring to a boil. Cook and stir for 2 minutes or until thickened. Serve with blintz.

I think next time I make this, I might try a different frozen fruit, such as blueberries or strawberries.

It's fancy, easy and delicious!