Blueberry Burrito Blintzes

(2)
  2 reviews
  • 30|min prep time
  • 30|min total time
  • 13 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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