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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:
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.
posted:
1/9/2005
Very good! Taste was a little less than what I was expepecting but we topped it with Boysenberry Syrup and that was great!
posted:
2/12/2004
Super Yummy, I served it cold with a raspberry sauce
posted:
1/30/2004
posted:
8/13/2003
am I suppose to eat this hot or cold? tried it both ways,,cold was better with lots of powdered sugar
posted:
10/21/2002
An easy way to make 'crepes'. I used Eggbeaters for 4 of the eggs and only 1 egg to cut the cholesterol. Delicious!
posted:
10/3/2002
posted:
10/3/2002
K:25061v0:54201
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