Here's an airy and lemony alternative to the usual brunch bake—a fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheesemore
Adapted from kraftrecipes.com
pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
cup sugar, divided
tsp. zest and 3 Tbsp. juice from 1 lemon
cup butter or margarine, melted
Tbsp. CALUMET Baking Powder
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.
If baking in a 13x9-inch metal baking pan, increase the oven temperature to 350°F.
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.