INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Butter an 8-inch square dish with 2-inch
high sides (2 quart pan). For the blintz: Place cream cheese, cottage
cheese, the egg yolk, 1 Tbs. of sugar, 1 Tbs. of flour and vanilla in
a blender container. Blend on low speed until smooth, stopping and
scraping down side of container once. Transer cheese mixture to bowl:
set aside. Do not wash blender. Place the 3 eggs, sour cream, milk,
butter and lemon peel in blender container. Blend on medium speed
until smooth. Add combined 1/2 cup flour, 1/4 cup sugar and the 1  tsp.
baking powder. Blend on high speed until smooth. Pour half of  the
batter into the baking dish. Drop small spoonfuls of cheese  mixture in
evenly spaced rows on top of batter. Pour remaining batter  on top.
Bake until puffy and edges begin to turn golden, about 45  minutes. For
the topping: Combine berries and syrup in a small  saucepan. Heat over
low heat until warm, stirring occasionally. Cool  blintz on wire rack
for 5 minutes. To serve, cut into squares; top  with berries. Makes 6-8
servings.  Formatted by Vicki Oseland (oselands@countrygourmet.com)
NOTES : This is a streamlined version of the traditional cheese-filled
blintz. Posted to MC-Recipe Digest V1 #871 by Country Gourmet
<oselands@countrygourmet.com> on Oct 27, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 201
Total Fat: 22.8g
Cholesterol: 149.6mg
Sodium: 302.5mg
Potassium: 368.4mg
Carbohydrates: 32.7g
Fiber: 3g
Sugar: 17.8g
Protein: 9.4g