If making the coconut whipped cream, go ahead and set an empty mixing bowl and beaters in the freezer while you begin making the lemon cream cheese filling.
Cream Cheese (2/3 cup)
Ricotta Cheese (3/4 cup)
Plain Greek Yogurt (1/3 cup)
Pure Maple Syrup (1/2 cup)
Vanilla Extract (1/2 tsp)
, and 1 Tbsp of zest from
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.
Frozen Blueberries (2 cups)
Natural Sweetener (1/2 cup)
, 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 (1 Tbsp)
Water (1/4 cup)
, 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 (1 cup)
Natural Sweetener (2 Tbsp)
Pure Vanilla Extract (1 tsp)
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
. 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.
Coconut Oil (1 Tbsp)
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.
Once Blueberry Blintzes are lightly golden and slightly crispy, add to a plate. Top with blueberry compote and a dollop or two of coconut whipped cream, then serve!