BLUEBERRY-LEMON RICOTTA PANCAKE BAKE

Blueberry-Lemon Ricotta Pancake Bake image

Wow them tomorrow morning with our Blueberry-Lemon Ricotta Pancake Bake. They're sure to love the luscious layers of this sweet and fruity pancake bake.

Provided by My Food and Family

Categories Home

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

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Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 eggs
1 container (15 oz.) BREAKSTONE'S Ricotta Cheese
1/2 cup granulated sugar
1 Tbsp. vanilla
zest and juice from 1/2 lemon
12 frozen pancakes (4 inch)
1/2 cup blueberry preserves
2 tsp. powdered sugar
1 cup blueberries

Steps:

Heat oven to 350ºF.
Mix cream cheese and eggs in medium bowl until blended. Add ricotta, granulated sugar, vanilla, lemon zest and juice; mix well.
Place 4 pancakes in single layer on bottom of 8-inch square baking dish sprayed with cooking spray; top with layers of 1/3 of the cream cheese mixture and 1/4 cup preserves. Repeat layers. Cover with remaining pancakes and cream cheese mixture. Place dish on baking sheet.
Bake 45 to 50 min. or until center is set and edges are golden brown.
Sprinkle with powdered sugar; top with blueberries.

Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 115 mg, Sodium 410 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 35 g, Protein 12 g