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RECIPE
17 INGREDIENTS8 STEPS40MIN

Blueberry Blintz with Lemon Cream Filling

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Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
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These Blueberry Blintz with Lemon Cream Filling are a pretty divine way to start or end your day. Whether you’re feeling like breakfast for dinner or having a leisurely weekend brunch, these are sure to hit the spot!

40MIN

Total Time
Lemons and Basil
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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8
I used Siete Almond Flour Tortillas
1 Tbsp
Coconut Oil
for frying
Lemon Cream Cheese Filling
2/3 cup
Cream Cheese
3/4 cup
Ricotta Cheese
1/3 cup
Plain Greek Yogurt
1 Tbsp
Lemons , zested
Blueberry Compote
2 cups
I used Wyman Frozen Wild Blueberries
1/2 cup
Natural Sweetener
I used monkfruit sweetener
3 Tbsp
1 Tbsp
Lemons , zested
1/4 cup
Water
1 Tbsp
Coconut Whipped Cream
1 cup
Cold  Coconut Cream
2 Tbsp
Natural Sweetener
I used monkfruit sweetener
1 tsp
Pure Vanilla Extract
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Nutrition Per Serving
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CALORIES
682
FAT
24.8 g
PROTEIN
13.3 g
CARBS
103.9 g

Directions

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Step 1
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.
Step 2
Add 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 Lemons (1 Tbsp) 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.
Step 3
Combine Frozen Blueberries (2 cups) , Natural Sweetener (1/2 cup) , Lemon Juice (3 Tbsp) , and Lemons (1 Tbsp) 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.
Step 4
In a separate bowl, stir Corn Starch (1 Tbsp) and 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.
Step 5
While the compote simmers, add Coconut Cream (1 cup) , Natural Sweetener (2 Tbsp) , and 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.
Step 6
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.
Step 7
Add 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.
Step 8
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!

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Nutrition Per Serving
Calories
682
% Daily Value*
Fat
24.8 g
32%
Saturated Fat
14.6 g
73%
Trans Fat
0.6 g
--
Cholesterol
66.6 mg
22%
Carbohydrates
103.9 g
38%
Fiber
5.5 g
20%
Sugars
70.2 g
--
Protein
13.3 g
27%
Sodium
224.4 mg
10%
Vitamin D
0.1 µg
0%
Calcium
193.7 mg
15%
Iron
0.7 mg
4%
Potassium
400.4 mg
9%
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