Ingredients for Cheese Blintzes With Blueberry Sauce
- Fresh Blueberries
- 1/4 cup (50g) granulated sugar + 1/2 cup (100g) granulated sugar for the sauce
- 2 tbsp lemon juice
- Pinch of salt
- Vanilla
- Flour
- Eggs
- Milk
- Shortening
- Small Curd Cottage Cheese
- Sour Cream
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How to Make Cheese Blintzes With Blueberry Sauce
- In a medium bowl, combine 16 oz (450g) cottage cheese, 16 oz (450g) cream cheese, 1/4 cup (50g) granulated sugar, 1 large egg, 1 tsp vanilla extract, and a pinch of salt. Mix until smooth and creamy.
- Prepare your blintz batter according to your preferred recipe. (A quick search for 'basic blintz batter recipe' will provide numerous options.)
- Cook blintzes according to batter recipe instructions. Set aside to cool slightly.
- Meanwhile, prepare the blueberry sauce: Combine 2 cups (250g) fresh or frozen blueberries, 1/2 cup (100g) granulated sugar, 2 tbsp lemon juice, and 1 tbsp cornstarch in a saucepan.
- Bring to a simmer over medium heat, stirring frequently, until the sauce thickens (about 5-7 minutes).
- Remove from heat and let cool completely. If using fresh blueberries, stir in a teaspoon of lemon zest for an extra pop of flavor.
- Spoon a generous amount of the cheese filling onto each blintz. Fold in the sides and then roll up tightly.
- Serve the blintzes warm or at room temperature, topped with the chilled or slightly warm blueberry sauce. Garnish with fresh blueberries or a sprinkle of powdered sugar (optional).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
83g
Fat
20g
Carbs
16g
