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Blintz Souffle, Lightened Signature (D, TNT)
Source: "Divine Kosher Cuisine," modified by me
Serves: 10

1/4 cup unsweetened applesauce
1/4 cup butter, room temperature
1/3 cup sucralose-type sweetener
1/4 tsp. salt
8 whole egg whites
2 large eggs
1-1/2 cups nonfat sour cream
1/2 cup orange juice
1 cup flour
2 tsp. baking powder

8 ounces nonfat cream cheese, cubed
2 cups nonfat cottage cheese
2 large egg yolks
1 tsp. vanilla extract
1 tbsp. sucralose-type sweetener

4-1/8 cups unsweetened applesauce
7/8 cup nonfat sour cream OR
6 tbsp. sugar-free jam, use this in place of applesauce and sour cream, if you wish

Preheat oven to 350°F. Grease 9"x13" baking pan.

Beat all ingredients at medium speed with electric mixer until smooth.

Beat all filling ingredients at medium speed with electric mixer until smooth.

Pour half the batter into pan and pour filling over batter, spreading evenly. Top with remaining batter. Bake uncovered 50 to 60 minutes or until puffed and golden brown. Freezes well.

Serve with sour cream or fruit sauce.

Poster's Notes:
There was a discussion about lightening this very yummy-looking recipe, which was originally very high in calories, fat, and cholesterol. At the time, I sent in a lightened version without trying it.

I've now had a chance to change it a bit more and make the resulting dish. Let me declare this recipe an absolute winner in its lightened form.

The filling tastes like traditional cheese blintz. It has that sweet, rich, cheesy taste with just the right texture. The souffle provides a non-traditional look which presents well. While it does deflate a little after cooling, the resulting dish still looked nice enough to serve to guests. Leftovers reheat well in the microwave.

The recipe makes a good portion-size perfect for a lunch or brunch.

I decreased the amount of butter, it was 1/2 cup.

I found I really didn't need any topping though both non-fat sour cream and unsweetened applesauce work well with the sweet, blintz taste.

Since I have a small family, I decreased the portion size to 6 when I made it and baked it in an 8"x8" brownie pan. That worked fine with no change in cooking time required.

I might decrease the sweetener next time because it was just a little sweet for my taste or try it with other fillings.

Posted by Alyson L. Abramowitz

Nutritional Info Per Serving: 264 Calories; 7g Fat (23.5% calories from fat); 19g Protein; 32g Carbohydrate; 2g Dietary Fiber; 102mg Cholesterol; 540mg Sodium
Exchanges: 1/2 Grain(Starch); 2-1/2 Lean Meat; 1 Fruit; 1 Fat; 1 Other Carbohydrates