Photo of Warm Blintzes with Blueberry Sauce by WW

Warm Blintzes with Blueberry Sauce

7 - 8
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
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.


Fresh blueberries

2 cup(s), divided


5 tbsp(s)

Lemon zest

2½ tsp(s)

Fresh lemon juice

1 tsp(s)

Low fat cream cheese

8 oz

1% low fat cottage cheese

3 tbsp(s)

Raw egg(s)

1 large

Almond extract

¼ tsp(s)

Ground cinnamon


All-purpose flour

¾ cup(s)

Regular liquid egg substitute

¾ cup(s)

Fat free skim milk

1 cup(s)


  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.