Blintzes are the rolled Jewish pancakes that are rolled around a sweet cheese filling. They are often served for a dairy supper or for breakfast, brunch. We took all the goodness and tasty goodness of the traditional blintz and turned it into a souffle. It's alot less work, lactose-free, gluten free and fodmap-friendly.Green Valley Creamery
16 oz. Green Valley Creamery Lactose-Free Cottage cheese
4 oz. Green Valley Creamery Lactose-Free Cream Cheese
¼ cup Green Valley Creamery Lactose-Free Butter, melted
1/3 cup sugar
½ cup all-purpose flour
3 large eggs
1 tablespoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
½ teaspoon baking powder
½ teaspoon ground cinnamon
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon cornstarch
1/2 pound blueberries and 1/2 pound preferred berries (we recommend 1/4 lb. raspberries and 1/4 lb. strawberries)
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice
- Preheat the oven to 350 degrees F, with a rack in the center. Butter an 8-inch square baking dish.
- In a bowl, stir together the cottage cheese, cream cheese, butter and sugar until blended. Gently stir in the flour, eggs, lemon juice and baking powder.
- Spoon the batter into the prepared pan; sprinkle with the cinnamon.
- Bake until the soufflé is set and the edges are just beginning to turn gold, between 40 and 45 minutes.
- While the souffle is cooking, make the sauce. Combine the orange juice, sugar, and cornstarch in a medium saucepan and boil, stirring occasionally, until translucent and thickened.
- Stir in the berries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool.
- When the souffle is done, cool briefly on a wire rack. Spoon the sauce over the cooled souffle and serve warm, or refrigerate and serve cold. Enjoy!