We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Blueberry Burrito Blintzes

(2)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 8 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

In this triple-blueberry-flavored version of classic blintzes, the creamy filling is conveniently tucked in a flour tortilla - simply delicious!

Bake-Off® Contest 42, 2006
Kathy Anne Sepich
Gresham, Oregon

Ingredients

1
bag (10 oz) Cascadian Farm® organic frozen blueberries
1/2
cup small-curd 2% reduced-fat cottage cheese
2
tablespoons granulated sugar
1/2
teaspoon grated lemon peel
1/4
to 1/2 teaspoon ground nutmeg
1/4
to 1/2 teaspoon ground cinnamon
4
oz reduced-fat cream cheese (Neufchâtel), softened
1
container (6 oz) Yoplait® Light Fat Free blueberry patch yogurt
1
package (11 oz) Old El Paso™ flour tortillas for burritos, 8 inch (8 tortillas)
1
tablespoon butter or margarine
1/4
cup blueberry syrup
Powdered sugar, if desired
Lemon slices, if desired

Steps

  • 1 Thaw blueberries as directed on bag; drain, reserving liquid. In medium bowl, mix cottage cheese, sugar, lemon peel, nutmeg, cinnamon, cream cheese and yogurt until well blended. Gently stir in drained blueberries.
  • 2 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 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.
  • 3 In 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 serving platter; drizzle with syrup. Sprinkle with powdered sugar; garnish with lemon slices.
  • 1 Thaw blueberries as directed on bag; drain, reserving liquid. In medium bowl, mix cottage cheese, sugar, lemon peel, nutmeg, cinnamon, cream cheese and yogurt until well blended. Gently stir in drained blueberries.
  • 2 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 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.
  • 3 In 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 serving platter; drizzle with syrup. Sprinkle with powdered sugar; garnish with lemon slices.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
80
% Daily Value
Total Fat
9g
14%
Saturated Fat
4g
21%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
460mg
19%
Total Carbohydrate
45g
15%
Dietary Fiber
1g
6%
Sugars
17g
17%
Protein
8g
8%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved