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Blintz Brunch Bake

Blintz Brunch Bake recipe
photo by:kraft
Here's an airy and lemony alternative to the usual brunch bake—a fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.
15 min
1 hr
16 servings
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Excellenth brunch cake
This was amazing! Added orange marmalade on the side! Yum, YUM!
GREAT RECIPE old world and e loved it thank you for such an unusual recipe PS I used small curd cottage cheese drained the water off the top and whipped it well in my mixer
Easy to make, loved the flavor and texture. I cut the recipe in half but otherwise made no changes. Served warm, with a cherry topping (along the lines of a cherry pie filling), it was very much like a brunch dish I've had at a local restaurant. We also liked it cold as a not-too-sweet snack with coffee. Will be making this one again.
It had a nice light lemony taste & it was easy to make. Just not sure I'd make it again.
The recipe didn't really say whether this should be served hot or cold, and I read a review that said it reheats well, so I served it hot. In my opinion, that was all wrong! The leftovers out of the fridge were significantly better than eating it warm. Also, the filling definitely needed more sugar, I would even double it next time. The filling also had a slightly gritty texture, most likely from the ricotta, that I did not care for. I will try this recipe again, but definitely put my own spin on it.
What a hit! Of course with the great ingredients, how could it not be. I had forgotten to get lemons so I used the spiced rum, cinnamon and nutmeg; it was fantastic and no one even knew there was rum in it, not that it would have mattered.
Just one comment. Recipe says 16 servings but picture shows bigger slices (You can't have 16 servings by slicing it 3 servings per row) I think this is a little deceptive. From the picture I'd say they are showing 12 slices total per recipe. Which is of course a much higher calorie/fat count. They shouldn't say 16 and give the nutrition for 16 if you end up cutting it into 12 slices. <<< Response from Kraft Nutrition Expert, Jamie ~ Thank you for pointing out the discrepancy with the picture and the number of servings. The recipe was updated to make 16 servings and the photo did not reflect that change. We are in the process of updating the picture. >>>
I made this recipe for a Mother's Day brunch and EVERYBODY loved it...even my picky eaters. I put fresh cut strawberries out with it, so people could include them on the plate as they served themselves, and it was delightful! It was the first dish to go!!!
We made this for Mother's Day breakfast. It was so light and fluffy and the lemony flavor was really refreshing. It went great with a fresh fruit salad. We'll definitely be making this again! I also want to try it with the other suggestions of the cinnamon, numeg and rum -- sounds like it would taste like eggnog and would be perfect for the fall.
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