Blueberry Burrito Blintzes

Prep Time:20 Mins | Total Time:28 Mins | Makes:8

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.

Flour Tortillas

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

1 Serving: Calories 300; ( Calories from Fat 80 ); Total Fat 9g ( Saturated Fat 4g , Trans Fat 0g ) ; Cholesterol 15mg; Sodium 460mg; Total Carbohydrate 45g ( Dietary Fiber 1g , Sugars 17g ); Protein 8g Percent Daily Value* : Vitamin A 6%; Vitamin C 4%; Calcium 10%; Iron 8%

*Percent Daily Values are based on a 2,000 calorie diet.