Honor Mother with a delicious Mother’s Day brunch.
This easy blintz souffle can be made ahead and cooked just before serving.
Top with fresh cherry or strawberry sauce and hearts or lemon curd.
BLINTZ SOUFFLE Serves 8 – 10
Blintz Soufflé Batter
In a blender or 11 cup capacity food processor*, blend
6 eggs
1 ½ C. light sour cream
½ C. orange juice
zest of 1 orange
1/3 C. sugar
1 C. butter, room temperature
2 tsp. baking powder
Add and whirl until smooth
1 C. all-purpose flour
Pour half the batter into buttered 9 x 13 casserole, bake at
350 degrees for 10 minutes, reserve remaining batter.
*If you have a 7 cup food processor, divide the ingredients and
make the batter in two batches.
Filling
Mix together and spread over soufflé batter in casserole
1 C. light cottage cheese
1 TBSP. sugar
1 tsp. vanilla
Pour over remaining batter. May be refrigerated up to 8
hours before baking. Bake uncovered in a 350 oven until
puffed in center and golden brown about 45 – 55 min. Serve
immediately with strawberry or cherry sauce or
lemon curd garnish with strawberries cut into hearts.
lemon curd garnish with strawberries cut into hearts.
Strawberry or Cherry Sauce
In a 3 quart saucepan, stir together
6 TBSP sugar
3 tsp cornstarch
3 tsp lemon juice
3/4 C water
4 1/2 C strawberries or pitted sweet cherries
Bring to boil over medium heat, stirring constantly until sauce
is clear and thickened.
Strawberry Hearts
Cut a v-shaped notch at the top of each strawberry to create a
heart and remove the hull.
xoxoxoxo The flowers were a gift from my daughter Heather and her daughter Ellyza, the baby dress was my Mom’s and the teacups belonged to my grandmother. The quilt was made by my husband’s grandmother, this is a multi-generational fete!xoxoxoxo