This is an oldie but goodie. Nothing could be easier to prepare than this delicious casserole. It has all the character and flavor of cheese blintzes with none of the work. This is a good choice for a breakfast or brunch, as it can be prepared in advance and heated before serving. The original of this recipe appeared in my newsletter in 1968. To this day, it is still enjoyed by everyone. This version is a little lighter.

1/2 cup (1 stick) butter or margarine, melted
1/2 cup sugar
2 eggs
1 cup flour
1/2 cup milk
3 teaspoons baking powder
1 teaspoon vanilla

1 tablespoon cinnamon sugar

In the small bowl of an electric mixer, beat together all the ingredients (except the cinnamon sugar), until the mixture is nicely blended. Spread 1/2 the batter in a buttered 9x13-inch baking pan. Spoon the Lemon Cream Cheese Filling evenly on the top and cover it with the remaining batter. Sprinkle top with cinnamon sugar.

Bake at 350 degrees for 45 minutes, or until top is browned. Cut into squares and serve warm with a dollup of low-fat sour cream and a spoonful of crushed strawberries or raspberries. A teaspoon of frozen strawberries or raspberries is very good, too. Serves 10.

1 package (8 ounces) cream cheese, at room temperature
1 cup small curd low-fat cottage cheese
1 egg
1/3 cup sugar
3 tablespoons lemon juice

Beat cream cheese until lightened, about 1 minute. Beat in remaining ingredients until blended.

 

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