8 oz Cream cheese; softened 2 c Cottage cheese, small curd 2 Egg yolk 1 T Sugar 1 t 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 t Baking powder 1 t Orange rind; grated
BLUEBERRY SAUCE:
2/3 c Sugar 2 T Cornstarch 1 ds Cinnamon, ground 1 ds Nutmeg, ground 1 c ;Water 1 c Blueberries; fresh 2 T Lemon juice Approx. Cook Time: 1:15 Blintzes: Combine cheeses, egg yolks, 1 T sugar, 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.