Blintz Brunch Bake

Here's an airy and lemony alternative to the usual brunch bake—a fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese

Blintz Brunch Bake

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 2

    pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened

  • 1

    container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese

  • 5

    eggs, divided

  • ¾

    cup sugar, divided

  • 2

    tsp. zest and 3 Tbsp. juice from 1 lemon

  • 1

    cup flour

  • ¾

    cup butter or margarine, melted

  • ¼

    cup milk

  • 1

    Tbsp. CALUMET Baking Powder

  • Serving Suggestions:

  • For a delightful brunch idea, serve this tasty casserole with a seasonal fresh fruit salad.I put fresh cut strawberries out with it, so people could include them on the plate as they served themselves.

  • Note:

  • If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350°F.

  • Special Extra:

  • Sprinkle with powdered sugar just before serving.


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 13x9-inch baking dish sprayed with cooking spray; cover with Neufchatel mixture, then remaining batter. BAKE 45 min. or until center is set.


Facebook Conversations