Ingredients
1/2 cup orange juice6 large eggs2 large egg whites1-1/2 cups sour cream1 cup all-purpose flour1/2 cup sugar1/4 cup butter, softened2 teaspoons baking powder1 teaspoon grated orange zest1 teaspoon vanilla extractDash saltFILLING:2 large egg yolks1 teaspoon vanilla extract2 cups 4% cottage cheese1 package (8 ounces) cream cheese, softened1/4 cup sugarTOPPING:1 package (12 ounces) frozen unsweetened raspberries, thawed2 tablespoons cornstarch3/4 cup orange juiceMandarin oranges, optional
Preparation
Combine the first 11 ingredients in a blender. Cover and process until smooth. Set aside 2 cups batter; pour remaining batter into a greased 13x9-in. baking dish.
For filling, combine the egg yolks, vanilla, cottage cheese, cream cheese and sugar in a blender. Cover and process until smooth. Spoon filling over batter; cut through with a knife to swirl. Top with reserved batter. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 40-45 minutes. Let stand for 10 minutes before cutting.
For topping, press raspberries through a strainer; discard seeds and pulp. In a small saucepan, combine cornstarch and orange juice until smooth; stir in raspberry puree. Bring to a boil. Cook and stir until thickened, about 2 minutes. Serve with blintz bake. Top with mandarin oranges if desired.
