Blintz souffle

Yield: 8 Servings MMM

Ingredients:

8 oz Cream cheese; softened
2 c Cottage cheese small curd
2 Egg yolk
1 tb Sugar
1 ts Vanilla extract
6 Egg
1 1/2 c Sour cream
1/2 c Orange juice
1/2 c Butter; softened
1 c Flour
1/3 c Sugar
2 ts Baking powder
1 ts Orange rind; grated MMMMM----------------------BLUEBERRY SAUCE---------------------------
2/3 c Sugar
2 tb Cornstarch
1 ds Cinnamon ground
1 ds Nutmeg ground
1 c ;Water
1 c Blueberries; fresh
2 tb Lemon juice Approx. Cook Time: 1:15 Blintzes: Combine cheeses egg yolks
1 T sugar

Instructions:

and vanilla in a small bowl; beat at medium speed of an electric mixer until smooth. Set mixture aside. Combine 6 eggs sour cream orange juice and butter in the container of an electric blender; blend until smooth. Add flour 1/3 cup sugar baking powder and orange rind; blend until smooth. Pour half of batter into a greased 13"x9"x2" baking dish. Spoon cream cheese mixture evenly over batter and spread carefullly with a knife. Pour remaining batter over the cream cheese mixture. Bake at 350 for 50 to 60 minutes or until puffy and golden. Serve immediately. Blueberry sauce: Combine sugar cornstarch cinnamon and nutmeg in a heavy saucepan. Gradually stir in water. Cook over medium heat stirring constantly until the mixture comes to a boil. Boil 1 minute; stir in blueberries and lemon juice. Serve warm.