Blintzes are the rolled Jewish pancakes that are rolled around a sweet cheese filling. They are often served for a dairy supper or for breakfast, brunch. Green Valley Creamery have taken all the goodness and tasty goodness of the traditional blintz and turned it into a soufflé. It’s a lot less work, lactose-free, gluten free and low FODMAP.
Low FODMAP Cheese Blintz and Berry Soufflé
16 oz. (450g) Green Valley Creamery Lactose-Free Cottage Cheese
4 oz. (110g) Green Valley Creamery Lactose-Free Cream Cheese
¼ cup Green Valley Creamery Lactose-Free Butter, melted
1/3 cup sugar
½ cup Low FODMAP flour – FODMAP Friendly certified flour: Orgran, White Wings, Semper, Det Glutenfrie Verksted, EQU and Lo-Fo Pantry
3 large eggs
1 tablespoon grated lemon zest
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
½ teaspoon baking powder
½ teaspoon ground cinnamon
3/4 cup freshly squeezed orange juice (3 oranges)
2/3 cup sugar
1 tablespoon corn starch
250g raspberries or blueberries and 250g strawberries
1 teaspoon grated lemon zest
1 tablespoon freshly-squeezed lemon juice
1. Preheat the oven to 350 degrees F / 175 degrees Celsius, with a rack in the centre. Butter an 8-inch (20cm) square baking dish.
2. In a bowl, stir together the cottage cheese, cream cheese, butter and sugar until blended. Gently stir in the flour, eggs, lemon juice, vanilla extract and baking powder.
3. Spoon the batter into the prepared pan; sprinkle with the cinnamon.
4. Bake until the soufflé is set and the edges are just beginning to turn gold, between 40 and 45 minutes.
5. While the soufflé is cooking, make the sauce. Combine the orange juice, sugar, and corn starch in a medium saucepan and boil, stirring occasionally, until translucent and thickened.
6. Stir in the berries and simmer 4 to 5 minutes. Stir in the zest and lemon juice and cool.
7. When the soufflé is done, cool briefly on a wire rack. Spoon the sauce over the cooled soufflé and serve warm, or refrigerate and serve cold. Enjoy!