My long term friend, Connie Inukai, made the incredible blintz souffle with sour cream. Since sour cream is not in our diet, I use nonfat Greek yogurt. The sour cream version is most delicious. Connie put the ingredients in a blender and poured it over the frozen blintzes. I include 2 blintzes per person and double or triple the recipe for a crowd. For my husband and me, I make the souffle with 6 blintzes and substitute Greek yogurt for the sour cream. We enjoy reheating leftovers in the microwave.
Mix the following in the blender on high speed until airy looking:
1 cup of nonfat Greek yogurt (or sour cream)
4 eggs
1/4 cup orange juice
1/4 cup sugar
2 Tablespoons melted butter
2 Tablespoons vanilla extract
We eat about 2 blintzes plus batter per person and love any leftovers.
After blending, pour the batter over the frozen blintzes into a baking dish.
Bake at 350 F for 45 minutes.
Served immediately from the oven, the souffle is puffy and has a beautiful color. This recipe is linked to many wonderful memories of friends and family!
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