Ingredients
8 oz cream cheese, softened,
2 cups small curd cottage cheese
8 eggs
1 cup + 1 T sugar
1 teas vanilla
1/2 cup orange juice
1 1/2 cup sour cream
1/2 cup butter
1 cup flour
2 teas baking powder
1 teas grated orange rind
2 T cornstarch
dash of ground cinnamon
dash of ground nutmeg
1 cup water
2 cups blueberries, fresh
2 T lemon juice
Preparation
combine cream cheese, cottage cheese, 2 egg YOLKS, 1 T sugar & 1 teas vanilla. Beat with electric beater til smooth, set aside. combine 6 eggs, sour cream, orange juice & butter, beat til smooth. Mix flour, 1/3 c suger, baking powder and orange rind, then add to egg mixture. Pour 1/2 the batter into 13x9 lightly greased baking dish. with butter knife, spread cream cheese over the batter, then top with the remaining 1/2 batter. Bake @ 350 degrees for 50-60 minutes til puffy & golden. Meanwhile, prepare blueberry syrup: Combine in saucepan - 2/3 c sugar, 2 T cornstarch, dash of cinnamon & nutmeg. Gradually add 1 c water. Cook over medium heat, stirring constantly, bring to a boil & boil for 1 minute. Remove from heat & add 2 cups blueberries & 2 T lemon juice. Serve warm over warm souffle.
