Blueberry Burrito Blintzes Recipe

ingredients

1 package (10 ounce size) frozen blueberries
1/2 cup small-curd 2% reduced-fat cottage cheese
2 tablespoons granulated sugar
1/2 teaspoon grated lemon peel
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
4 ounces reduced-fat cream cheese (recommend Neufchatel), softened
1 container (6 ounce size) fat free blueberry yogurt
8 flour tortillas for burritos (8 inch size)
1 tablespoon butter or margarine
1/4 cup blueberry syrup
powdered sugar, if desired
lemon slices, if desired

directions

Thaw blueberries as directed on package. Drain, reserving liquid.

In a medium bowl, mix cottage cheese, sugar, lemon peel, nutmeg, cinnamon, cream cheese and yogurt until well blended. Gently stir in drained blueberries.

Place large sheet of waxed paper on work surface. For each blintz, place 1 flour tortilla on waxed paper. Spoon about 1/3 cup yogurt mixture in center.

With a pastry brush, moisten outer edge of tortilla with reserved blueberry liquid. Fold opposite sides of tortilla over filling, ends meeting in center. Fold remaining 2 sides of tortilla over each other.

In a 12-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium heat. Cook 4 blintzes at a time, seam side down, about 2 minutes on each side until golden brown.

Place blintzes, seam side down, on a serving platter. Drizzle with syrup. Sprinkle with powdered sugar and garnish with lemon slices.

nutrition data

Nutritional data has not been calculated yet.

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