Blintz Brunch Bake

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

  • 16

Ingredients

  • Serving Suggestions:
  • 2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
  • 1 container (15 oz.) POLLY-O Natural Part Skim Ricotta Cheese
  • 5 eggs, divided
  • 3/4 cup sugar, divided
  • 2 tsp. zest and 3 Tbsp. juice from 1 lemon
  • 1 cup flour
  • 3/4 cup butter or margarine, melted
  • 1/4 cup milk
  • 1 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.
  • 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.

Preparation

Step 1

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.