Blintz Brunch Bake

By á-10847

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

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.