Serves: 6
Total Calories: 428
1. Heat oven to 350°.
2. Combine flour, 3 tablespoons sugar, baking powder and salt in mixing bowl. Add butter and mix on low until mixture is crumbly.
3. Beat 2 eggs together with milk and add to dry ingredients. Stir until blended.
4. Stir together cottage cheese, sour cream and remaining egg until well blended.
5. Layer one half of flour mixture into 7 x 10-inch baking dish that has been coated with cooking spray. Spoon cheese mixture over and then top with remaining flour mixture.
6. Bake for 50 minutes.
7. Combine raspberries, sugar and water in small saucepan and bring to a boil over medium-high heat. Reduce heat and simmer for 5 minutes.
8. Pour over Blintz.
This Raspberry Cheese Blintz recipe is from the What's For Breakfast Cookbook. Download this Cookbook today.
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