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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.
time
prep:
15 min
total:
1 hr
servings
total:
16 servings
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posted:
3/28/2006
The only thing I did different was, reduce the lemon juice to 1 tablespoon, instead of 3. The lemon peel adds rich flavor, so you don' t want to overpower with too much lemon flavor. The kids like it more this way. Always adjust lemon juice when more children are eating it.
posted:
3/6/2006
I also thought that this recipe turned out eggy and sour. I know there's lemon juice and peel in the recipe, but I wasn't expecting that to be a dominant flavor. I didn't like it, but some people I served it to as a snack at our mom's group had seconds, so they must have liked it.
posted:
2/28/2006
This tastes a lot like a cream cheese danish. Very light and not a heavy sugar taste. I served this to friends for brunch. It went over very well. It was super easy and turned out beautiful.
posted:
1/27/2006
My husband did not like it, Idid. It is really rich.
posted:
12/31/2005
This recipe was ok. It tasted the way I expected it to but, it didn't receive the rave reviews I normally get from my family. The step of adding the topping didn't work out resulting in a different baked off casserole than the picture showed. I doubt very much that i will ever make it again.
posted:
12/3/2005
awesome!!! just took this to a brunch and it was a huge hit!!! i made my hot blueberry sauce and served with it!!! yummy!!!
posted:
11/29/2005
Made this for a family brunch and it was a big hit. Will definetly make this one again.
posted:
11/7/2005
I made this for Break The Fast after Yom Kippur - it was a hit! Everyone went back for seconds. Very nice, light dish.
posted:
7/6/2005
Excellent taste and easy to make. Easily adapted to fat/sugar free. I used fat-free cheese, apple sauce in place of the butter, egg beaters, and a sugar subsitute. Great for dieters and diabetics.
posted:
7/1/2005
I made this for our weekly church brunch and it was delicious.
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