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How To make Blintz Souffle

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BLINTZES:

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.

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