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Red, White and Blue Blintz Casserole

Blintz Casserole

Red White and Blue Blintz Casserole

Servings: 12 
Prep Time: 25 Inactive: 45

1 1/4 cups milk
3 tablespoons plain greek yogurt
4 tablespoons (1/2 stick) unsalted butter, melted
2 teaspoon pure vanilla extract
4 extra-large eggs
1 1/3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
For the filling:
3 cups ricotta cheese
8 ounces Cream cheese
2 extra-large eggs
1/2 cup sugar
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 teaspoon kosher salt

1. Add milk, yogurt, butter, vanilla, flour, 4 eggs, sugar and baking powder in a blender and mix until smooth. Pour half of the batter into a 9 x 13 buttered pan. Bake at 350 for 10 minutes
2. Add ricotta, cream cheese, 2 eggs, 1/2 cup sugar, lemon, vanilla and salt to a bowl, mix with a mixer. Spread over the baked layer
3. Gently pour on the back of a spoon the other half of the batter on top of the cheese mix
4. Bake for 40 to 45 minutes until the cheese is set and light golden on top.
5. Cut into pieces and serve with the berry sauce

Berry Sauce

1 freshly squeezed orange and zest
1 cup sugar (may need  more depending on the sweetness of your berries)1 tablespoon cornstarch1 half-pint fresh raspberries
1 half gallon strawberries
1 half-pint black raspberries
1 teaspoon grated lemon zest and half the juice

Add all ingredients and cook until sauce thickens.