Dear Jeanne: This is a very good brunch dish, but I think it's got too much fat. Will you lighten it for me? —Janis Frankel, Los Angeles

Dear Janis: What a fabulous recipe! This really does taste like a great big cheese blintz, as the layers of batter on the top and bottom of the cheese mixture taste like the thin crepes that are used in a blintz. I was able to reduce the fat without changing the taste. If you use whole eggs instead of the substitute, add 20 calories, 2 g fat and 85 mg cholesterol. I added a hint of lemon zest, but you could use orange zest or omit it completely. A great addition would be fresh fruit or a fruit spread.

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BLINTZ SOUFFLE

Batter:

1/4 cup butter, softened

1/3 cup sugar

6 eggs

1 1/2 cups sour cream (12 ounces)

1/2 cup orange juice

1 cup flour

2 teaspoons baking powder

Filling:

1 1/2 cups cottage cheese

1 1/2 cups ricotta cheese

1 package (8 ounces) cream cheese

2 egg yolks

2 tablespoons sugar

2 teaspoons vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in sour cream and orange juice. Combine flour and baking powder; stir into egg mixture. Set aside. Combine filling ingredients in a mixing bowl. Beat until mixed. Pour half of the batter into a greased 13-by-9-by-2-inch baking dish. Bake for 10 minutes. Remove from oven and carefully top baked batter with the filling mixture. Pour the remaining batter over the filling. Bake, uncovered, at 350 F for 50 minutes or until a knife inserted near the center comes out clean.

Makes 10 servings.

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REDUCED-FAT BLINTZ SOUFFLE

Batter:

2 tablespoons butter, softened

3 tablespoons sugar

2 tablespoons light sour cream

1 teaspoon vanilla extract

1/2 teaspoon lemon zest

1 cup liquid egg substitute (or 4 eggs)

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1 cup low-fat (2 percent) milk

Filling:

1 1/2 cups low-fat cottage cheese

1 1/2 cups low-fat ricotta cheese

8 ounces fat-free cream cheese

1/3 cup sugar

2 egg whites

1 1/2 teaspoons vanilla extract

1. Preheat the oven to 350 F. Coat a 9-by-13-inch pan with nonstick cooking spray and set aside.

2. In a medium to large bowl, beat together the butter and sugar. Beat in the sour cream, vanilla and lemon zest. Add the egg substitute a little at a time, beating well after each addition.

3. Combine the flour and baking powder, and add alternately with the milk. Do not overbeat at this point.

4. Pour half of the batter into the prepared pan. Bake for about 8 minutes, or until barely firm.

5. In a medium to large bowl, beat the cottage cheese, ricotta cheese, cream cheese and sugar together. Add the egg whites and vanilla, and continue beating until thoroughly combined. Set aside.

6. Remove the pan from the oven and carefully spread the cheese mixture over the bottom layer of batter. Add the remaining batter on top.

7. Bake for about 35 to 40 minutes more, or until a sharp knife inserted into the center comes out clean. Serve hot or at room temperature; refrigerate leftovers.

Makes 10 servings.

Each serving contains approximately: Original Recipe: 434 calories; 29 g fat; 244 mg cholesterol; 442 mg sodium; 25 g carbohydrates; 17 g protein; trace of fiber. Revised Recipe: 229 calories; 4 g fat; 25 mg cholesterol; 589 mg sodium; 28 g carbohydrates; 18 g protein; negligible fiber.


Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, jeannejones.com. Send your recipe for revision to: Cook It Light, Deseret News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (58 cents), self-addressed envelope. © King Features Syndicate Inc.