Ingredients for Breakfast Blintz Souffle
- 8 ounces (225g) cream cheese
- 15 ounces (425g) ricotta cheese
- 2 large egg yolks
- 1/4 cup (50g) granulated sugar
- Vanilla
- 1/2 cup (115g) unsalted butter
- 2 large eggs
- All Purpose Flour
- 2 teaspoons baking powder
- Greek Yogurt
- 2 tablespoons orange juice
- Fruit
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How to Make Breakfast Blintz Souffle
- Preheat oven to 350°F (175°C). Grease a 9x13x2 inch glass baking dish.
- **Make the Filling:** In a medium bowl, beat 8 ounces (225g) cream cheese until smooth. Add 15 ounces (425g) ricotta cheese, 2 large egg yolks, 1/4 cup (50g) granulated sugar, and 1 teaspoon vanilla extract. Mix until thoroughly combined. Set aside.
- **Make the Blintz Batter:** In a large bowl, cream together 1/2 cup (115g) unsalted butter and 1/2 cup (100g) granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- In a medium bowl, whisk together 2 cups (250g) all-purpose flour and 2 teaspoons baking powder. In a separate bowl, whisk together 1 cup (240ml) plain yogurt and 2 tablespoons orange juice.
- Gradually add the dry ingredients and the wet ingredients alternately to the egg mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour half of the batter into the prepared baking dish. Spread evenly.
- Spread the cream cheese filling evenly over the batter.
- Pour the remaining batter over the filling. Spread to level the top.
- Bake for 45-55 minutes, or until the souffle is golden brown and a toothpick inserted into the center comes out clean.
- Let cool for 15 minutes before cutting and serving. Garnish with fresh berries, whipped cream, or a dusting of powdered sugar.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
50g
Fat
94g
Carbs
9g
