Blueberry Burrito Blintzes

Blueberry Burrito Blintzes
  • Extra Mild
  • 28 Minutes
  • Fruits
  • Serves 8
  • Burritos
Simply delicious! Your whole family will love this blueberry-flavoured twist on a classic blintz.


  • 2 1/4 cups (550 mL) frozen blueberries
  • 1/2 cup (125 mL) low-fat cottage cheese
  • 2 tbsp (25 mL) sugar
  • 1/2 tsp (2 mL) grated lemon peel
  • 1/4-1/2 tsp (1-2 mL) each nutmeg and cinnamon
  • 1/2 pkg (250 g) low-fat cream cheese, softened
  • 3/4 cup (175 mL) low-fat blueberry yogurt
  • 1 pkg (334 g) Old El Paso* 8 Large Flour Tortillas
  • 1 tbsp (15 mL) butter or margarine
  • 1/4 cup (50 mL) maple syrup
  • Icing sugar
  • Lemon slice, if desired


  • Thaw blueberries as directed on package. Drain; reserve juice.
  • In a medium bowl, mix cottage cheese, sugar, lemon peel, nutmeg, cinnamon, cream cheese and yogurt until well blended. Gently stir in drained blueberries.
  • 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.
  • 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

Kitchen Tip: Try with other frozen fruits and flavoured yogurts.