Raspberry Blintz Casserole

6 eggs
2 egg whites
1½ cups sour cream or plain yogurt
2 tsp. finely shredded orange peel
½ cup orange juice
¼ cup margarine, softened
1 cup flour
½ cup sugar
2 tsp. baking powder
15oz cottage cheese
8oz. cream cheese, softened
2 egg yolks
2 tbsp. sugar
2 tsp. vanilla

Raspberry Orange Sauce

Place 1st 6 ingredients in a blender or food processor. Process until smooth.
Add flour, sugar and baking powder. Process until smooth. Transfer to a
bowl; set aside. Rinse blender or food processor.

Place remaining ingredients for filling in the blender/processor. Process until
smooth; set aside. Pour about 2 cups of the batter into greased 3 qt.
rectangular glass baking dish. Spoon filling over the batter in dish; swirl
filling into batter with a knife. Pour remaining batter evenly over mixture.

Bake in oven at 350° for 45 minutes or until pulled and slight golden. Cool
30 minutes on a rack (Edges may fall during cooling.) Prepare Raspberry
Orange Sauce while casserole is cooling.

Clean the blender. Place 10oz package frozen raspberries that are thawed with
its syrup in the blender. Process until smooth. Strain through a fine
mesh sieve; discard seeds. You should have about ¾ cup. Place puree in
a saucepan. Stir in 1 tbsp. cornstarch. Cook and stir over med. Heat unitl
thickened and bubbly. Cook and stir 2 minutes more. Stir in 1/3 cup orange juice.

Serve warm or cooled sauce with the cooled casserole.