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Breakfast/brunch

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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What You Need

2
pkg.  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1
container  (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
5
 eggs, divided
3/4
cup  sugar, divided
2
tsp.  zest and 3 Tbsp. juice from 1 lemon
1
cup  flour
3/4
cup  butter or margarine, melted
1/4
cup  milk
1
Tbsp.  CALUMET Baking Powder

Make It

HEAT oven to 325°F.

BEAT Neufchatel, ricotta, 2 eggs, 1/4 cup sugar, lemon zest and juice in large bowl with mixer until blended.

WHISK remaining eggs, sugar, flour, butter, milk and baking powder in separate bowl until blended. Spread 1/3 of the batter onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.

BAKE 45 min. or until center is set.

Kraft Kitchens Tips

Serving Suggestion
For a delightful brunch idea, serve this tasty casserole with a seasonal fresh fruit salad.
Note
If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350°F.
Special Extra
Sprinkle with powdered sugar just before serving.
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