Spring has finally sprung and my taste buds are thinking about yummy food more attuned to the season, which often means lemony goodness. Kraft Recipes site has become a go-to for me when looking for new ideas. I came across this easy treat and Kraft had this to say: “Our blintz is a great airy and lemony alternative to the usual brunch bake. Try this fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.”
Prep Time: 15min.
Total Time: 1hr.
Servings: 16 servings
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
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 13×9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter.
Bake 45 min. or until center is set.
*Brand names mentioned in the Kraft recipe, I’d use your favorites