Updating Tradition and a Winner

First of all, congrats to Lauren who said “I love Chobani! Their pomegranate flavor is amazing!!”.  Email me your mailing address to KeepItSweetLCL at gmail dot com.  I’ll be sending the coupons along with something sweet (I hope you like chocolate!).

So every year for Yom Kippur, my family breaks the fast with the same general meal:  bagels and fish, kugel, blintz bake lots of desserts… This is one of my favorite meals (which might be somewhat related to the level of hunger I am feeling when we eat), so I am always hesitant to make a change.

For as long as I can remember, my mom has made this blintz bake:

Even when I went to college I made the same recipe for my friends.  I have some great memories of picking at the leftovers and finishing it off with my roommate after everyone had left for the night:-)

The only element that ever changes is type of blintzes we use.  We have used cherry, blueberry, cheese, and combinations of them as well.  I could never decide which was my favorite.  This year, however, my dad came up with a delicious idea that solved that issue!

Blueberries!  [Side note- These were huge blueberries that my mom had frozen this summer.  I highly recommend doing this if you have excess freezer space.] Rather than use blueberry blintzes, he suggested adding blueberries to the custard-like topping.  As a result, we could keep it simple with cheese blintzes.

This recipe, which I adapted from The Har Zion Cookbook, is very easy to follow.  I made several changes to make it a little healthier and increased the recipe to feed more people.  To make our modified Blueberry Blintz Bake, all you will need to do is:

Find a large baking dish (11×13 or bigger)

Line it with blintzes straight out of the freezer

Pour on your melted butter

I said “healthier”, not “healthy”

Make your filling

Pour in a ton of these

Pour it over your blintzes

Sprinkle on some cinnamon

And bake

Serve warm

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Blueberry Blintz Bake

Ingredients:

18 frozen cheese blintzes*

6 ounces of melted butter, unsalted (3/4 stick)

1 pint sour cream, reduced fat

3/4 cup granulated sugar

1 cup egg beaters

1 teaspoon vanilla

2-3 cups fresh or frozen blueberries

Cinnamon for topping

*fresh would work as well, just reduce cooking time

Directions:

Preheat oven to 375 degrees

Line large baking dish (13×9 or bigger) with blintzes

Pour melted butter over blintzes

Combine sour cream, sugar, egg beaters and vanilla by whisking or using whisk attachment to mixer

Stir in blueberries

Pour filling over blintzes

Sprinkle cinnamon over blintz bake

Bake for 60-75 minutes or until center has limited movement (it should be similar to a cheesecake where the edges begin to show cracks and the center is slightly firm)

Serve warm

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Do you have any traditional dishes that you don’t like to change?