| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Breakfasts |
8 |
Servings |
INGREDIENTS
| 6 |
oz |
Cream cheese; (room temp.) |
| 1 |
c |
Lowfat cottage cheese |
| 1 |
|
Egg beaten |
| 1 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Butter or margarine; (room temp.) |
| 1/3 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1 |
c |
Plain yogurt |
| 1/2 |
c |
Lowfat sour cream |
| 1/2 |
c |
Orange juice |
INSTRUCTIONS
BATTER
Preheat oven to 375°. Butter and flour a large casserole dish (9x13). In a
small bowl, beat filling ingredients: cream cheese, add cottage cheese,
egg, sugar and vanilla, mix well and set aside.
In a large bowl, cream butter and sugar. Add eggs one at a time beating
well. Add flour and baking powder. Mix in sour cream and yogurt and add
orange juice.
Pour 1/2 of batter into prepared casserole dish, layer in filling and then
top with remaining batter. Bake 45-50 minutes until lightly browned. Slice
into squares and serve with a dollop of sour cream and yogurt and fresh
berry preserves.
Notes: Over the years this has been one of our most requested recipes. It
makes a great brunch dish and it can be assembled the night before,
refrigerated and baked in the morning.
Recipe by: Salisbury House Bed & Breakfast, Seattle, Washington
Posted to MC-Recipe Digest by SuzyWert@aol.com on Feb 12, 1998
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