Raspberry Blintz Casserole

Linda Morten

Preheat oven to 350
Grease a 3 quart rectangular baking dish, set aside (9x13)
1. Batter: combine 6 eggs, 2 egg whites, 1-1/2 c sour cream, 2 tsp finely shredded orange peel, 1/2 c orange juice, and 1/4 cup softened butter in blender or food processor. Process until smooth. Add 1 c flour, 1/2 c sugar, and 2 tsp baking powder. Process until smooth. Transfer to medium bowl and set aside.
2. Filling: in blender combine 1 (15 oz) container cottage cheese; and 1 (8 oz) pkg cream cheese, softened; 2 egg yolks, 2 tbsp sugar; and 2 tsp vanilla. Cover; blend until smooth. Set aside. Pour about 2 cups of the batter into prepared dish. Spoon filling mixture over batter in dish; swirl filling into batter with a knife. Pour remaining batter evenly over mixture in dish.
3. Bake approx. 45 minutes or until puffed and lightly golden. Cool 30 minutes on a wire rack (edges may fall during cooling). Serve with raspberry-orange sauce. If desired, serve with fresh raspberries, orange sections, and  mint sprigs.

Raspberry Orange Sauce: Wash blender. Thaw 1 (10 oz) pkg frozen raspberries in syrup; do not drain. Place in blender. Cover and blend or process until smooth. Strain through a fine mesh sieve; discard seeds. Place puree' in small pan. Stir in 1 tbsp cornstarch. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice. Serve warm or at room temperature.