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Warm Blintzes with Blueberry Sauce




Source of Recipe


WeightWatchers.ca recipes


List of Ingredients




2 cup blueberries, divided
5 Tbsp sugar
2 1/2 tsp lemon peel
1 tsp fresh lemon juice
8 oz light cream cheese
3 Tbsp 1% low-fat cottage cheese
1 large egg(s)
1/4 tsp almond extract
1/8 tsp ground cinnamon
3/4 cup all-purpose flour
3/4 cup fat-free egg substitute
1 cup fat-free milk




Recipe



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.

For filling, beat cheeses, egg, 2 tablespoons of sugar, extract, cinnamon and remaining 2 teaspoons of zest until smooth.

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.

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.

Serve immediately with sauce. Makes 8 blintzes.