Breakfast Blintz with Lingonberries

If you’re fortunate enough to live near an IKEA, or shopped in one on vacation, I bet you couldn’t resist buying a jar of lingonberries. And, furthermore, if your hooligans are big Kick Buttkowski fans (as mine are), the mere mention of a dish involving Gunther’s family favorite ensures it will be devoured. If you have no idea what I’m talking about, lingonberries are the Nordic equivalent of cranberries, it seems to me. Smaller, but the same flavor.

Anyway, this is one of our favorite breakfast (or breakfast-for-dinner) casseroles…it’s a bit like a cheese Danish filling, with pancake batter. Trust me, it’s delectable, and the lingonberries make it perfect for a Christmas morning breakfast. Blintz-ChaosServedDaily

Breakfast Blintz with Lingonberries

Serves 8-10

Filling:

  • 1-(8oz) package light cream cheese, softened
  • 1 cup lowfat, small curd cottage cheese
  • ¼ cup egg substitute (or 1 egg, beaten)
  • 1 Tbsp sugar
  • 1 tsp vanilla

Batter:

  • ½ cup butter, softened
  • 1/3 cup sugar
  • 1 cup egg substitute (or 4 eggs, beaten)
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1-1/2 cups plain nonfat Greek yogurt
  • ½ cup orange juice

Topping:

  • Lingonberry preserves, fresh fruit, or your favorite preserves
  • Powdered sugar for sprinkling

Directions:

1. Preheat oven to 375 degrees. Spray a 9×13 pan with cooking spray.

2. To make filling, stir together all ingredients in medium bowl.

3. To make batter: Cream butter and sugar, add eggs and stir until combined. Add flour and baking powder and stir just until combined. Blend in yogurt and juice until batter is smooth.

4. Pour half the batter into the prepared pan and spread evenly. Gently spoon on the cream cheese filling and lightly smooth. Top with remaining batter, pouring in an even layer.

5. Bake for 40-50 minutes, until top and edges are lightly browned.

6. Top with lingonberry preserves, fresh fruit, or your favorite preserves and sprinkle with powdered sugar.

7. May be covered with foil and frozen. Thaw completely in refrigerator and then bake, covered with foil, at 350 for 25 to 30 minutes, until hot throughout.

Click here for a printable version of the recipe

We enjoy this with bacon or sausage, a fruit salad, and hash brown casserole.  I included the directions for making it ahead and freezing, but it really only takes about 15 minutes to get into the oven, if you don’t have time to plan ahead.  I like this recipe because all the cottage cheese and egg substitute boost the protein, but keep it fairly lowfat.

I hope you enjoy, too!Signature

3 thoughts on “Breakfast Blintz with Lingonberries

    • THanks, Jenny…it’s from a set I bought in an thrift/antique shop in Colorado the first year we were married. So if it wasn’t antique then, mostly likely it is by now!

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