Raspberry Cheese Blintz Bake (Gluten and Sugar Free)

22 Feb

Saturday morning and you don’t want to have to make breakfast AND lunch?

Problem solved. This protein-packed and low-carb breakfast is satisfying and great on its own or with some crispy turkey bacon. This particular recipe is adapted from Taste of Home’s recipe, which combines raspberry and orange flavors – but I’d experiment with different berry/citrus combinations. I tried lemon & blueberry, and I think my next adventure would be blackberry and lime. The citrus is very subtle, and the berries can be served fresh right on top, or you can use frozen berries to make a sauce during the 40 minutes while this is in the oven.

The best part of this recipe might be that you make it almost entirely in a blender.

Raspberry Cheese Blintz Bake (Gluten and Sugar Free)

1/2 cup orange juice (or citrus juice of your choice)
6 eggs
2 egg whites (save the yolks for the filling)
1-1/2 cups sour cream
1 cup almond flour
1/2 cup xylitol or erythritol
1/4 cup butter, softened
2 teaspoons baking powder
1 teaspoon grated orange peel
1 teaspoon vanilla extract
Dash salt

Preheat your oven to 350°F. Put all of the above ingredients in a blender and mix until they are well combined. Pour all but 2 cups of this mixture into a greased 9×13 pan. Rinse out your blender, then fill it with:

2 egg yolks
1 teaspoon vanilla extract
2 cups cottage cheese
8 oz cream cheese, softened
1/4 cup xylitol or erythritol

Blend this mixture well, which should take 3 minutes or so. You don’t want any cottage cheese chunks left. Once it’s blended well, drizzle it into the pan with the egg mixture, trying to make sure it’s distributed evenly throughout the pan. Use a spatula to marble them together a bit. Take the two cups of egg mixture that you left out and pour slowly over the top of the blintz, using the backside of a spoon to help it pour evenly if you need to. Once that’s done, pop it in the oven for 40-45 minutes.

While that’s in the oven, you can make your topping. If you want it to be a lighter breakfast, I’d just make a little bit of sweetened whipped cream and mix in fresh blueberries and strawberries. If you’re making this as a kind of “main course” for your breakfast, go with a berry sauce. Warning: seeded berries, such as blackberries and raspberries, will need strained. No reason to go through all this work and get seeds in your teeth constantly!

In a small saucepan, combine:

1 16 oz package (2 cups) of frozen berries – I used raspberries
3/4 c citrus juice – I used orange juice

Let these thaw together until the berries are completely “melted.” Pour this mixture through a strainer to remove the seeds and berry pulp. You’ll probably have to get in there with your hands to press the berries to get the most juice out of them. Put your berry and citrus juice mixture into the saucepan, and add:

1 tbsp arrowroot powder
1/4 c xylitol or erythritol
1 tsp vanilla extract
2 tbsp butter

Put the pan over medium-low heat, and stir every once in a while until it simmers. Once it starts to boil slowly, constantly stir with a whisk. In a couple minutes, it will begin to thicken. Once it is thick enough to coat the back of a spoon, take it off heat and let it sit while your cheese blintz bakes.

Once the cheese blintz is done, let it sit out of the oven for at least 10 minutes. Cut the blintz into 12 servings, which 5 people will eat with varying amounts of guilt, just because it looks bad.

Pour a generous amount of sauce over the blintz, and top with whipped cream – you’ll be set until dinner!

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