Blintzes with Blueberry Sauce

6
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Moderate
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

fresh blueberries

2 cup(s), divided

sugar

5 Tbsp

lemon zest

2½ tsp

fresh lemon juice

1 tsp

low fat cream cheese

8 oz

1% low fat cottage cheese

3 Tbsp

egg(s)

1 large

almond extract

¼ tsp

ground cinnamon

tsp

all-purpose flour

¾ cup(s)

regular 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 color, about 1 minute. Turn over and repeat.
  5. Serve immediately with sauce. Makes 8 blintzes.

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