Tuesday Treats: Lemony Blintz Bake

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

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 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

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About Silver James

I like walks on the wild side and coffee. Lots of coffee. Warning: My Muse runs with scissors. Author of two award-winning series--Moonstruck and The Penumbra Papers, Red Dirt Royalty (Harlequin Desire) & other books! Purveyor of magic, mystery, mayhem and romance. Lots and lots of romance.
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