Blueberry Burrito Blintzes

Simply delicious! Your whole family will love this blueberry-flavoured twist on a classic blintz.
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28 Minutes Total
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8 Servings


Ingredient List
  • Small check mark in a circle icon 2 1/4 cups (550 mL) frozen blueberries
  • Small check mark in a circle icon 1/2 cup (125 mL) low-fat cottage cheese
  • Small check mark in a circle icon 2 tbsp (25 mL) sugar
  • Small check mark in a circle icon 1/2 tsp (2 mL) grated lemon peel
  • Small check mark in a circle icon 1/4-1/2 tsp (1-2 mL) each nutmeg and cinnamon
  • Small check mark in a circle icon 1/2 pkg (250 g) low-fat cream cheese, softened
  • Small check mark in a circle icon 3/4 cup (175 mL) low-fat blueberry yogurt
  • Small check mark in a circle icon 1 pkg (334 g) Old El Paso* 8 Large Flour Tortillas
  • Small check mark in a circle icon 1 tbsp (15 mL) butter or margarine
  • Small check mark in a circle icon 1/4 cup (50 mL) maple syrup
  • Small check mark in a circle icon Icing sugar
  • Small check mark in a circle icon Lemon slice, if desired
Preparation
  1. Thaw blueberries as directed on package. Drain; reserve juice.
  2. In a medium bowl, mix cottage cheese, sugar, lemon peel, nutmeg, cinnamon, cream cheese and yogurt until well blended. Gently stir in drained blueberries.
  3. Place large sheet of waxed paper on work surface. For each blintz, place 1 tortilla on waxed paper. Spoon about 1/4 cup (50 mL) yogurt mixture in centre. With pastry brush, moisten outer edge of tortilla with reserved blueberry juice. Fold opposite sides of tortilla over filling, ends meeting in centre; fold remaining 2 sides of tortilla over each other.
  4. In large non- stick skillet, melt half the butter over medium heat. Cook 4 blintzes at a time, starting with seam-side-down, about 3 minutes on each side until golden brown. Place blintzes, seam-side-down, on serving platter; drizzle with maple syrup. Sprinkle with icing sugar and garnish with lemon slice if desired.
Expert Tips
  • Try with other frozen fruits and flavoured yogurts.