Warm Blintzes with Blueberry Sauce
7
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Double or triple the sauce and cheese filling from this recipe, and freeze them so they can be taken out on the spur of the moment for a special treat.
Ingredients
Blueberries
2 cup(s), divided
Sugar
5 tbsp(s)
Lemon zest
2½ tsp(s)
Fresh lemon juice
1 tsp(s)
Light cream cheese
8 oz
1% low fat cottage cheese
3 tbsp(s)
Raw egg
1 large
Almond extract
¼ tsp(s)
Ground cinnamon
⅛ tsp(s)
All-purpose flour
¾ cup(s)
Liquid egg substitute
¾ cup(s)
Fat-free skim milk
1 cup(s)
Instructions
1
In a saucepan over medium heat combine 1 cup of blueberries, 1 tablespoon of sugar, 1/2 teaspoon of lemon zest and 1 teaspoon of lemon juice; heat, stirring constantly, until almost jam consistency, about 8 minutes. Stir in remaining blueberries.
2
For filling, beat cheeses, egg, 2 tablespoons of sugar, extract, cinnamon and remaining 2 teaspoons of zest until smooth.
3
Combine flour and remaining 2 tablespoons of sugar to make blintzes. Add egg substitute and milk; whisk to combine and chill for at least 30 minutes. Heat a small nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat and add 2 to 3 tablespoons of batter, tilting to coat evenly. Return to heat; cook 2 minutes until batter just solidifies. Repeat until all batter is used.
4
Divide filling onto cooked side of blintzes and fold up envelope style. Heat a small nonstick skillet over medium-high heat and coat with cooking spray. Place filled blintzes into pan seam-side up and cook until they begin to colour, about 1 minute. Turn over and repeat.
5
Serve immediately with sauce. Makes 8 blintzes.
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