After spending the last 5 days out of commission with this season’s first ugly cold, I barely had enough energy to drag myself through the grocery store for the week’s shopping, let alone come up with ideas for dinner last night AND actually make anything. Luckily, as I was walking through the kosher frozen food section, I noticed that blintzes were on sale (half price!) and decided that the best thing for dinner would be something that required next to no effort with great results – a blintze soufflé!
This is an incredibly easy one dish recipe, and as long as you walk softly in your house while it’s in the oven (it can fall, just like any other soufflé), it should come out beautifully. DO NOT open the oven door to look at it!! That’s what the little lightbulb is for.
The last time I made this I was crunched for time because I was making a brunch, so I had decided to make the mixture ahead of time, and the soufflé did not come out as nicely as it should. I don’t know if there is a direct correlation, or if there is another reason, but my suggestion would be to make it right before you need it, and serve it immediately out of the oven (the longer a soufflé sits out, the more it will deflate – this can be remedied by re-heating it, but it will not rise as much as the first time).
My mother described this recipe as “not the most dietetic meal”. To reduce the fat, sugar and calories in the original recipe, I substituted the regular sour cream for 5% sour cream (light), I used Splenda instead of sugar, I used Trop50 orange juice (50% less sugar and calories than regular orange juice), and I used the lowest calorie blintzes I could find (the cheese ones were 80 calories each, and the fruit ones were 90 calories each). I also cut out the butter in the original recipe, and just sprayed my pyrex with a little olive oil instead. The original recipe also called for 12 blintzes, and I increased it to 16, making the mixture on top go further, and thus less calories per blintze. And, if you’re serving a crowd, you’ll have more to go around!
You can serve with fruit, pie filling, sour cream, or have this soufflé just as it is, out of the oven. Enjoy!
16 frozen blintzes (any kind you want)
1 1/2 cups low fat sour cream
4 eggs, beaten
1 tsp vanilla
1/4 cup orange juice
1/2 cup Splenda
1/4 tsp salt
- Preheat oven to 350.
- Lightly spray a 9×13 baking dish with olive oil or PAM. Place blintzes in a single layer (two side by side).
- Using a fork, beat remaining ingredients together, and then pour over blintzes (be sure to cover them all).
- Bake at 350 for 45-50 minutes. Serve immediately.