Cheese Souffle With Blueberry Sauce

The Blueberry Sauce makes this recipe. This is served at the Pleasant View Bed & Breakfast. Hope you enjoy. Cooking and Prep time are estimates.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 1  cup small curd cottage cheese
• 4  ounces  softened cream cheese
• 1  egg yolk
• 1 1⁄2 teaspoons sugar
• 1⁄2 teaspoon vanilla
• 3⁄4 cup sour cream
• 1⁄2 cup  softened butter
• 1⁄4 cup  orange juice
• 3  eggs
• 1⁄2 cup flour
• 3  tablespoons sugar
• 1  teaspoon baking powder

• blueberry sauce

• 1⁄2 cup sugar
• 4  teaspoons cornstarch
• 1⁄4 teaspoon cinnamon
• 1⁄4 teaspoon nutmeg
• 3⁄4 cup water
• 1 1⁄2 cups fresh blueberries or 1 1⁄2 cups frozen blueberries
• 2  tablespoons lemon juice

Directions

1. Heat oven to 350 degrees.
2. Lightly spray a 8" x 8" x 2" baking dish with Pam and set aside.
3. FILLING: In a small bowl, beat cottage cheese, cream cheese, egg yolk, sugar and vanilla with electric mixer till nearly smooth (about 2 minutes). Set aside.
4. BATTER: In a medium bowl, beat sour cream, butter, orange juice, and eggs with electric mixer on low speed until smooth.
5. Add flour, 3 tablespoons of sugar and baking powder.
6. Beat for 2 more minutes until smooth.
7. TO ASSEMBLE: Spread 1/2 the batter in the greased baking dish.
8. Spoon cheese filling in small spoonfuls on top.
9. Carefully spread remaining batter on top.
10. Place in the oven for approximately 40-45 minutes until puffy and golden. (Watch closely for the last 5 minutes so not to overcook).
11. Serve immediately with Blueberry sauce or syrup.
12. BLUEBERRY SAUCE:
13. In a sauce pan over medium heat, stir together the sugar, cornstarch, cinnamon and nutmeg.
14. Slowly stir in water.
15. Cook and stir frenquently until thickened, then cook 2 more minutes.
16. Carefully stir in blueberries and lemon juice.