Our family enjoys cheese blintzes, but making a dozen or more crepes to stuff with delightful cheese is a bit time-consuming. Enter the Blintze Souffle. It tastes just like beautifully stuffed crepes but–surprise, surprise–is easier to make and serve. Gone. All gone 🙂

Lemon Blueberry Blintze Souffle1

Lemon Blueberry Blintze Souffle2

1-8 oz pkg reduced-fat cream cheese

2 cups small-curd cottage cheese

6 eggs, divided

2/3 cup + 2 tbsp granulated white sugar

1 tsp vanilla extract

1 cup sour cream

1/2 cup lemonade

1/2 cup (1 stick) butter, softened

1-1/4 cup all-purpose flour

2 tsp baking powder

1 tsp lemon zest

1 cup water

2 tbsp cornstarch

1/4 tsp cinnamon

pinch of salt

2 cups frozen (or fresh) blueberries (or other berry/fruit)

2 tbsp lemon juice

1) Preheat oven to 350 degrees; lightly oil 13×9 baking dish

2) To large mixing bowl, add: cream cheese, cottage cheese, 2 eggs (reserving 4 eggs), 2 tbsp sugar (reserving 2/3 cup), and vanilla extract; beat on medium speed for 2 minutes; set aside

3) To large mixing bowl, add: reserved 4 eggs, sour cream, lemonade, and butter; beat on medium speed for 2 minutes; gradually beat in flour, 1/3 cup reserved sugar (reserving 1/3 cup), baking powder, and lemon zest

4) Pour half the egg-sour cream batter into bottom of prepared baking dish; gently spoon cream cheese mixture over batter; gently pour remaining egg-sour cream batter over cream cheese mixture; bake in oven 45-50 minutes until souffle puffs, is lightly golden, and just firm in the center

5) 10-15 minutes before souffle is ready to come out of the oven, add to a medium-sized saucepan: water, remaining 1/3 cup sugar, cornstarch, cinnamon, salt, blueberries, and lemon juice; cook over medium-high heat, stirring often, 8-10 minutes until berry mixture thickens; remove from heat

6) Remove souffle from oven, spread berry mixture over top (or you can serve on the side), and enjoy!

Servings: 6-8


What’s better than eating dessert first? How about eating dessert for dinner? That’s what we did with this dish, which can be justified (kind of) if you consider that ricotta and cream cheese figure prominently in the recipe. I love spoiling my guys 🙂


3/4 cup all-purpose flour

1-1/2 tbsp granulated white sugar

2 eggs

3/4 cup milk

1/2 tsp pure vanilla extract

pinch sea salt

1 tbsp + 1 tsp unsalted butter, melted

non-stick cooking spray


1-3/4 cups part-skim milk ricotta cheese

4 oz light cream cheese, softened

1 egg

1/3 cup granulated white sugar

1 tbsp lemon juice

2 cups blueberries, fresh or frozen, divided (1-1/2 cups for filling, 1/2 cup for topping)


3/4 cup blueberry jam

1/4 cup hot water

1) CREPES: To medium bowl, add flour and sugar; beat in eggs, milk, vanilla extract, salt, and melted butter; refrigerate 1 hour;

2) FILLING: To medium bowl, add all filling ingredients except blueberries and beat until smooth; refrigerate

3) Preheat oven to 375 degrees

4) CREPES: Heat large skillet over medium heat and lightly spray with cooking spray; pour enough batter into skillet to make a 6″ diameter crepe; cook 1-2 minutes each side until lightly golden; remove from skillet with spatula and set aside; make remaining crepes in same manner (you should be able to make 12-16 crepes)

5) Lightly oil an 11×7 baking dish

6) Set aside 1 cup of filling (to be used as topping); divide remaining filling between crepes, spooning approximately 2 tbsp of filling down center of each crepe; set aside 1/2 cup blueberries (to be used as topping); divide remaining 1-1/2 cups of blueberries between crepes, spooning approximately 1 tbsp blueberries over filling of each crepe; roll crepes and place seam side down in baking dish

7) Spoon reserved filling down center of crepes, followed by reserved blueberries

8) BLUEBERRY SYRUP: Mix blueberry jam and hot water until smooth; pour over crepes; bake crepes in oven 25-30 minutes; ring the dinner bell!

Servings: 4-6