Our blintz is a great airy and lemony alternative to the usual brunch bake. Try this fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.
What You Need
Original recipe yields 16 servings
2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
5 egg s, divided
3/4 cup sugar, divided
2 tsp. zest and 3 Tbsp. juice from 1 lemon
1 cup flour
3/4 cup butter or margarine, melted
1/4 cup milk
1 Tbsp. CALUMET Baking Powder
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Let's Make It
Heat oven to 325°F.
Beat Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.
Whisk remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
Bake 45 min. or until center is set.
For a delightful brunch idea, serve this tasty casserole with a seasonal fresh fruit salad.
If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350°F.
Sprinkle with powdered sugar just before serving.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.