Cheese Souffle With Blueberry Sauce

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 cup small curd cottage cheese
• 4 ounces softened cream cheese
• 1 egg yolk
• 1 1/2 teaspoons sugar
• 1/2 teaspoon vanilla
• 3/4 cup sour cream
• 1/2 cup softened butter
• 1/4 cup orange juice
• 3 eggs
• 1/2 cup flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 cup sugar
• 4 teaspoons cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 cup water
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries
• 2 tablespoons lemon juice

Recipe

• 1 heat oven to 350 degrees.
• 2 lightly spray a 8" x 8" x 2" baking dish with pam and set aside.
• 3 filling: in a small bowl, beat cottage cheese, cream cheese, egg yolk, sugar and vanilla with electric mixer till nearly smooth (about 2 minutes). set aside.
• 4 batter: in a medium bowl, beat sour cream, butter, orange juice, and eggs with electric mixer on low speed until smooth.
• 5 add flour, 3 tablespoons of sugar and baking powder.
• 6 beat for 2 more minutes until smooth.
• 7 to assemble: spread 1/2 the batter in the greased baking dish.
• 8 spoon cheese filling in small spoonfuls on top.
• 9 carefully spread remaining batter on top.
• 10 place in the oven for approximately 40-45 minutes until puffy and golden. (watch closely for the last 5 minutes so not to overcook).
• 11 serve immediately with blueberry sauce or syrup.
• 12 blueberry sauce:.
• 13 in a sauce pan over medium heat, stir together the sugar, cornstarch, cinnamon and nutmeg.
• 14 slowly stir in water.
• 15 cook and stir frenquently until thickened, then cook 2 more minutes.
• 16 carefully stir in blueberries and lemon juice.