- 1 (10 ounce) package Cascadian Farm® organic frozen blueberries
- 1/2 cup small-curd 2% reduced-fat cottage cheese
- 2 tablespoons granulated sugar
- 1/2 teaspoon grated lemon peel
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 4 ounces reduced-fat cream cheese (Neufchatel), softened
- 1 (6 ounce) container Yoplait® Light Fat Free blueberry patch yogurt
- 1 (11.5 ounce) package Old El Paso® Flour Tortillas for Burritos
- 1 tablespoon butter or margarine
- 1/4 cup blueberry syrup
- Powdered sugar (optional)
- Lemon slices (optional)
- Thaw blueberries as directed on bag; drain, reserving liquid. In 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 flour tortilla on waxed paper. Spoon about 1/3 cup yogurt mixture in center. With pastry brush, moisten outer edge of tortilla with reserved blueberry liquid. Fold opposite sides of tortilla over filling, ends meeting in center; fold remaining 2 sides of tortilla over each other.
- In 12-inch nonstick skillet, melt 1/2 tablespoon of the butter over medium heat. Cook 4 blintzes at a time, seam side down, about 2 minutes on each side until golden brown. Place blintzes, seam side down, on serving platter; drizzle with syrup. Sprinkle with powdered sugar; garnish with lemon slices.