This is a beautifully light, airy and lemony alternative to the usual brunch bake—a fluffy, not-too-sweet blintz made with Neufchatel and ricotta cheese.


Prep: 15 min
Total time (Prep + Cooking) : 1 hr
Servings: 16 servings


  • Two packages  (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
  • One container  (15 oz.) Skim Ricotta Cheese
  • Five eggs, divided
  • 3/4 cup  sugar
  • Two teaspoons  zest and three tablespoons juice from 1 lemon
  • 1 cup all purpose flour
  • 3/4 cup  butter, melted
  • 1/4 cup  milk
  • One tablespoon of baking powder


  1. Preheat the oven to 325°F.
  2. Beat the ricotta, two eggs, 1/4 cup of the sugar, lemon zest & juice in a large bowl with mixer until well blended.
  3. Whisk the remaining eggs, sugar, flour, butter, milk and baking powder in a separate bowl until blended
  4. Spread 1/3 of the batter onto bottom of 13 x 9-inch baking dish sprayed with cooking spray
  5. Cover with Neufchatel then remaining batter.
  6. Bake for 45 min. or until the centre is set.
 Taken from Blogs Release



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