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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:
4/10/2005
Great recipe...definitely reminded me of a blintz! Followed recipe exactly and it turned out just as pretty as the picture and delicious too!! Thanks so much!!!...will make this again and again!
posted:
4/3/2005
This recipe was absolutely the worst dessert I have ever made in my life. I suffered much embarassment amongst close friends and relatives for feeding them this disaster of a recipe. The dessert did not even resemble the photo in the calendar. And I definitely followed the recipe and the baking instructions perfectly. The cake was sour and eggy tasting and just plain awful.
posted:
3/29/2005
I served this with fresh strawberries. It was not real sweet which I liked. I made it using the lowfat cream cheese and part skim ricotta cheese.
posted:
3/27/2005
I made this for Easter breakfast, and served it with fresh blueberries and strawberries. It was just out of the oven, so was very hot...sprinkled it with confectioner's sugar before serving. It was delicious. Had it again for dessert and this time it was cold...it was still very good. It turned out just like the picture, and the recipe was very easy to make. It is definitely a dish I will make again, and share at the workplace or for other functions. I only did one thing different and that was a mistake that turned out to be a good one. I baked it for an hour instead of 45 minutes because I used the total time listed as my baking time instead of what was listed later in the recipe. This isn't a real sweet dish, but it is very rich.
posted:
3/22/2005
I liked this recipe because it is not super-sweet, but on the other hand, several people did not like it for the same reason! Next time I will try the suggestion of serving it with fruit; perhaps topping slices with warm fruit might be good too.
posted:
3/17/2005
I did this recipe for the office and got great reviews,every one wanted the recipe.next time that i make it i will add fruits on top.
posted:
3/8/2005
Absolutely wonderful and easy to make!
posted:
2/3/2005
I decreased the fat by using the 1/3 less fat (Neufchatel) version & using the low fat cottage cheese. Still tasted great.
posted:
1/31/2005
This is a great dessert too! It reminds me of a cheesecake I used to eat in southern Brazil. The refrigerated leftovers tasted better than when it was freshly baked, as the flavors were more blended together. Great texture!
posted:
1/9/2005
Looked nothing like the photo but tasted great with a little blueberry topping. I would reduce the lemon peel slightly - made it a little too bitter.
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