Blueberry Blintz with Lemon Cream Filling

Add Cream Cheese (140 g) , Ricotta Cheese (180 g) , Plain Greek Yogurt (95 g) , Pure Maple Syrup (120 mL) , Vanilla Extract (2 mL) , and 1 Tbsp of zest from Lemons (2) to the bowl of a food processor. Blend for 10-15 seconds or until a smooth consistency is reached. Refrigerate filling while making blueberry compote.

Combine Frozen Blueberries (310 g) , Natural Sweetener (100 g) , 3 Tbsp of Lemon Juice, and 1 Tbsp Lemon Zest in a medium saucepan and cook over medium heat. Bring to a low simmer and cook for 5-7 minutes or until blueberries begin to break down and release their juices.

In a separate bowl, stir Corn Starch (7 g) and Water (60 mL) , then add to the blueberry mixture, stir, and continue simmering for another 3-5 minutes or until mixture starts to thicken. Remove from heat and set aside.

While the compote simmers, add Coconut Cream (240 mL) , Natural Sweetener (25 g) , and Pure Vanilla Extract (5 mL) to the cold mixing bowl. Beat on high for 2-3 minutes or until a nice fluffy consistency is reached. Refrigerate until assembling dish.

To assemble the Blueberry Blintz, add approximately 1/4 cup lemon cream cheese filling to the lower section of each Tortillas (8) . Fold the bottom edge up to cover the filling, then fold the two sides in and roll like a burrito. Continue process until all are ready to be lightly fried.

Add Coconut Oil (15 mL) to a large saute pan over medium heat. Allow oil to heat, then cook each blintz, starting with the seam side down, for 1-2 minutes. Flip and cook the other side another 1-2 minutes.