Blueberry Breakfast Souffle Food

BLUEBERRY SOUFFLéS

Steps:

• Preheat oven to 375° F (190°C).
• Use additional butter and sugar to grease and line eight 4-inch (10 cm) diameter ramekins.
• In a medium saucepan, melt butter over low heat. Stir in flour and salt, and cook for 1 minute. Whisk in milk all at once. Continue whisking until mixture boils and is smooth and thickened.
• In a bowl, beat yolks well and add ¼ cup (60 mL) of the warm sauce mixture to them. Combine yolk mixture with remaining sauce, blending thoroughly. Add cooled blueberry reduction. Set sauce aside to cool slightly.
• In a large bowl, using clean beaters, beat egg whites and cream of tartar until soft peaks form; continue beating, gradually adding sugar until stiff peaks form. Fold about a quarter of the egg whites into the sauce to make it lighter, then gently, but thoroughly fold the sauce into the remaining egg whites.
• Carefully spoon about ¾ cup (175 mL) of mixture into prepared ramekins. Bake 20 to 25 minutes or until done. Serve immediately.
• Makes 8 - 4-inch (10 cm) diameter ramekins.

BLUEBERRY BREAKFAST SOUFFLE

Steps:

• In a small bowl, combine pie filling and lemon zest; transfer to a greased 9-in. deep-dish pie plate. In a large bowl, combine the egg yolks, crushed cookies, sugar and extract; set aside., In a large bowl with clean beaters, beat egg whites until stiff peaks form. Fold into cookie mixture. Spread over filling; sprinkle with almonds., Microwave, uncovered, at 50% power for 12-15 minutes or until topping is set. Let stand for 5 minutes before serving. Sprinkle servings with confectioners' sugar and drizzle with syrup.

BLUEBERRY BLINTZ SOUFFLE

Steps:

• In a blender or mixer combine batter ingredients. Blend well, scraping sides occasionally.
• In a large bowl, beat together filling ingredients and set aside.
• Pour half batter into a greased 9x13 inch pan. Drop filling by spoonfulls over the batter. Spread evenly. If using fruit, add now. Pour remaining batter over top. Cover and refrigerate 2 hours or overnight.
• Bake at 350 degrees for 50-65 minutes until puffed and light-golden brown. Serve with blueberry sauce.
• Blueberry Sauce:.
• In a small saucepan combine:.
• 1 cup water.
• 1 cup granulated sugar.
• 2 tablespoons cornstarch.
• 1 cup blueberries.
• Cook with medium heat on the stovetop until sauce thickens.
• Keep warm.

BREAKFAST BLINTZ SOUFFLE

Steps:

• Preheat oven to 350°F.
• For filling: In a small bowl, beat cream cheese until smooth.
• Add ricotta cheese, egg yolks, sugar, and vanilla extract; mix thoroughly.
• Set aside.
• For blintz: In a large bowl, cream together butter and sugar.
• Add eggs and beat well.
• In two separate bowls, combine flour with baking powder and yogurt with orange juice.
• Add alternately to egg mixture, and stir until thoroughly blended.
• Pour half of batter into a greased 9 x 13 x 2 inch glass dish.
• Cover batter with filling, spreading evenly to sides of pan.
• Top with remaining batter.
• Bake 45-55 minutes or until golden-brown.
• Remove from oven and cool 15 minutes before cutting.
• Serve with fresh sweetened fruit.