Crazy Blintz Soufflé

Batter:

1 cup flour

1 Tbsp baking powder

dash salt

1/2 cup margarine or butter, melted and cooled

1/2 cup sugar

2 eggs (or 1/2 cup egg substitute)

1/2 cup milk (skim or 1%)

1 tsp pure vanilla extract

Filling:

3 cups (1 1/2 lbs) ricotta cheese (low-fat is fine)

2 cups (1 lb) light cream cheese

2 eggs (or 1/2 cup egg substitute)

1/4 cup sugar

juice of a large lemon (3 1/2 Tbsp)

1 tsp each grated lemon and orange zest

dash salt

1.  Spray a 9 x 13-inch glass baking dish with nonstick spray. (You can also use two 9-inch pie plates.) Use a food processor fitted with the steel blade to process all ingredients.

2.  Batter: Combine all ingredients and blend until smooth, about 30 seconds, scraping down sides of bowl once or twice. Transfer batter to a 4 cup measuring cup or bowl. (Don’t bother washing processor bowl. Just scrape it out well with a spatula.)

3.  Filling: Process ricotta cheese and cream cheese until smooth, about 30 seconds. Add remaining filling ingredients and process 30 seconds longer.

4.  Assembly: Pour half the batter into prepared dish. Spoon filling overtop, gently spreading without mixing it into the batter. Pour remaining batter over filling.

5.  Bake in preheated 300°F oven about 1 1/2 hours, until set and nicely browned. (If baked in two pie plates, baking time is about 1 1/4 hours.)

Reheats and/or freezes well.

Note: Cottage cheese can be used instead of ricotta cheese. I’ve also made this using 4 cups ricotta cheese and 1 cup cottage cheese, with excellent results.