Guests at the inn are always curious about this recipe and when Pam tells them it tastes like breakfast cheesecake, they always want the recipe.

Ingredients for Souffle

1 cup flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon cinnamon

1-1/2 cup light sour cream

1/2 cup orange juice

One 8-ounce package low-fat cream cheese, softened

16 ounces light small curd cottage cheese

7 eggs

1/4 cup better, softened

1 teaspoon vanilla

Blueberry Sauce Ingredients

1 cup sugar

dash of salt

1/4 teaspoon ground nutmeg

5 Tablespoons cornstarch

1 cup boiling water

2 cups blueberries, fresh or thawed frozen

1 Tablespoon lemon juice

Souffle: Mix dry souffle ingredients in a large mixing bowl. Add remaining souffle ingredients and beat until thoroughly mixed. Spray a 9 X 13 inch baking dish with cooking spray. Pour batter into dish. Cover and refrigerate overnight or for at least 2 hours. Bake in a preheated oven at 350 degrees for 50 to 60 minutes. Recipe works just as well with regular or low fat products.

Blueberry Sauce: Mix dry sauce ingredients in saucepan. Add 1 cup boiling water and stir. Heat to boiling, stirring constantly. Add blueberries and stir until thickened. Remove from heat and add lemon juice. Serve on top of souffle.

Serves: 20

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• Ant Street Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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