Tuesday, November 3, 2009

Blintz Kugel aka Souffle

From Rebecca Hertzman

12 frozen cheese blintzes (2 packages)
1 1/2 pints of sour cream (nonfat is ok)
4 eggs
1/4 cup of sugar
1 tsp. vanilla
pinch salt
1 cup graham cracker crumbs (grind one packet of 8 whole crackers in blender)

1.     Grease a 13x9 inch pyrex pan (Pam or Crisco).  Place frozen blintzes fold side down in pan.
2.     Beat eggs well, add sour cream and beat some more.  Add sugar, salt, vanilla and mix in well.
3.     Pour over blitzes, sprinkle graham cracker crumbs on top, and bake at 350 for C. 50-55 min.

Serve with sour cream to top.

Calories per blintz: 254
[120 (blintz) + 44 (graham crackers) + 24 (egg) + 16 (sugar) + 50 (nonfat sour cream)]

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