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Menu of the Month
As April showers bring on the flowers, hosting a
spring brunch increases in appeal. Easy Blintz Bake, true to its name, cooks in
the oven leaving you free to tend to slicing fresh strawberries, making coffee
and slicing your favorite bakery-made coffee cake. Turkey sausage patties or
links can also be baked in the oven with the Blintz Bake if you wish. The recipe
for Easy Blintz Bake comes from the American Egg Board.
If your group is smaller, cut the ingredients in half and bake in an 8-inch
square pan. Start checking for doneness after about 45 minutes baking time.
Easy Blintz Bake
1 cup all-purpose flour
½ cup margarine, melted
¾ cup sugar, divided
8 eggs, divided
¼ cup skim milk
1 tablespoon baking powder
½ teaspoon vanilla
¼ teaspoon salt
6 ounces low-fat ricotta cheese
4 ounces light cream cheese, softened
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 cups sliced fresh strawberries or other fruit
In a medium bowl, blend together flour and margarine. Stir in ½ cup sugar, 6
eggs, milk, baking powder, vanilla and salt. Pour into greased 13 x 9 x 2-inch
pan.
In a blender container, cover and beat ricotta cheese, cream cheese, lemon
juice, lemon peel; remaining ¼ cup sugar and 2 eggs until smooth.
Pour over mixture in baking pan and carefully spread to cover. Bake in preheated
300ºF oven for one hour or until set. Serve with strawberries or other fruit.
Makes 12 servings. Nutrition information per serving: 249 calories, 8g protein,
23g carbohydrates, 14g fat, 363mg sodium.
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