Ingredients

The following ingredients have 4 Servings
  • Blueberry Sauce
  • 1 (12 oz) bag frozen blueberries or 2 1/2 cups fresh blue berries
  • 1/2 cup orange juice
  • 3/4 cup packed brown sugar
  • 1/2 tsp almond extract
  • 2 Tbsp water
  • 2 Tbsp cornstarch
  • Blintz batter
  • 1 1/2 cup flour
  • 1 Tbsp sugar
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups milk
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • Filling
  • 1 (16 oz) container low fat small curd cottage cheese
  • 12 oz low fat cream cheese, softened
  • 1/4 cup sour cream
  • 2 Tbsp sugar
  • 1 tsp vanilla
  • sweetened whipped cream to top the blintz, if desired

Instruction

  • In a microwave safe 2 qt bowl, add the blueberries, orange juice, sugar, and almond extract.
  • Microwave on full power for 7 minutes.
  • In a small bowl, combine the cornstarch and water. Stir until smooth and well combined.
  • Stir the cornstarch mixture into the blueberry mixture and microwave for 1 more minute. Allow sauce to cool. It is best if the sauce is make the day before and once cooled, kept in a refrigerator. Then reheat before serving on the blintz.
  • To make the blintz, combine all of the blintz ingredients in a blender and blend until smooth.
  • Heat an 8 inch non-stick skillet over medium heat. Add about a tsp of shortening to the pan. Allow it to melt and coat the pan.
  • Add 1/4 cup of the batter to the pan. Lift the pan and tilt it back and forth until batter spreads evenly in a circle.
  • When batter looks dull and dry, loosen the edge with a silicone spatula. Flip crepe over with a spatula and cook about 30 seconds or until light brown in areas. Continue with batter until all the blintz are made. Place blintz on a plate with wax paper in between.
  • Prepare the filling by adding cottage cheese, cream cheese, sour cream, sugar, and vanilla to a large bowl, blend for a few minutes with a hand mixer or stand mixer until well blended and fluffy.
  • Preheat oven to 350 degrees. Grease and 9 x 13 pan and a loaf pan with butter.
  • Place about 1 1/2 Tbsp of filling in the center of each blintz. Fold one edge over the filling, fold two sides inward and roll the blintz to seal in the filling (just like a burrito). Place in the prepared dishes.
  • Place in the oven and bake at 350 degrees for 30 minutes. Remove from oven and let sit 5 minutes before serving.
  • Top with prepared blueberry sauce that has been warmed and sweetened whipped cream.