Blintz Brunch Bake

By tori420d

Ingredients

• 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. lemon zest
• 3 Tbsp. fresh lemon juice
• 1 cup flour
• 3/4 cup butter or margarine, melted
• 1/4 cup milk
• 1 Tbsp. CALUMET Baking Powder

Details

Servings 16
Preparation time 15mins
Cooking time 60mins
Adapted from kraftrecipes.com

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.