You can serve this topped with a little powdered sugar, fresh fruit, canned pie filling, or jam (preferably homemade).
Blintz Brunch Bake
Ingredients:
2 pkg. (8 oz each) Neufchatel cheese, softened
1 container (15 oz) part skim ricotta cheese
5 eggs, 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. baking powder
Directions:
Heat oven to 325 degrees 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 minutes, or until center is set.
Recipe notes: If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350 degrees F. Sprinkle with powdered sugar just before serving, if desired.
Makes 12-16 servings (depending on how large you would like to cut the pieces).
Source: Kraft recipes. You can find it here.
Notes: As I mentioned above, I initially served this warm and that was all wrong for this dish. I also mentioned that the original recipe doesn't specify what temperature to serve it at, but it is much better at room temperature or chilled. Be sure to have a group to serve this for because you don't want to feel guilty after eating the whole pan by yourself!
Above: It keeps its shape better after it has cooled too. Yummy stuff! We particularly liked it topped with homemade strawberry freezer jam.
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