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Blueberry Burrito Blintzes

(2)
  2 reviews
  • 30 min prep time
  • 30 min total time
  • 13 ingredients
  • 8 servings
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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
Cholesterol
15mg
5%
Sodium
460mg
19%
Potassium
115mg
3%
Total Carbohydrate
45g
15%
Dietary Fiber
1g
6%
Sugars
17g
Protein
8g
% 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.
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