Cheese Blintz and Berry Souffle

Cheese Blintz and Berry Souffle

15 minutes Servings: 8
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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

Filling Ingredients

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

Sauce Ingredients:

3/4 cup freshly squeezed orange juice (3 oranges)

2/3 cup sugar

1 tablespoon cornstarch

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

  1. Preheat the oven to 350 degrees F, with a rack in the center. Butter an 8-inch square baking dish.
  2. In a bowl, stir together the cottage cheese, cream cheese, butter and sugar until blended. Gently stir in the flour, eggs, lemon juice, vanilla extract and baking powder.
  3. Spoon the batter into the prepared pan; sprinkle with the cinnamon.
  4. Bake until the soufflé is set and the edges are just beginning to turn gold, between 40 and 45 minutes.
  5. 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.
  6. Stir in the berries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool.
  7. 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!

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