Ingredients for Cheese Blintzes With Strawberry Rhubarb Compote
- 3 large eggs
- 2% Low Fat Milk
- All Purpose Flour
- Grand Marnier
- Cooking Spray
- Low Fat Ricotta Cheese
- Mascarpone Cheese
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Lemon Zest
- 1/2 teaspoon salt
- 1 pound rhubarb, trimmed and chopped
- 1 pound strawberries, hulled and sliced
- 2 cups all-purpose flour
- 2 tablespoons lemon juice
- Light Sour Cream
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How to Make Cheese Blintzes With Strawberry Rhubarb Compote
- Whisk together flour, eggs, milk, sugar, and salt in a large bowl until smooth. Stir in melted butter.
- Heat a lightly oiled 8-inch nonstick skillet over medium heat. Pour 1/4 cup batter onto the hot skillet, tilting to spread evenly. Cook for 1-2 minutes per side, or until golden brown. Stack blintzes as they are made, covering with plastic wrap to keep moist.
- In a medium bowl, beat together cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy.
- Spread a spoonful of the cheese mixture onto each blintz, then fold in the sides and roll up.
- For the compote: Combine sliced strawberries, chopped rhubarb, sugar, and lemon juice in a saucepan. Bring to a simmer over medium heat, then reduce heat and cook for 10-15 minutes, or until the rhubarb is tender and the mixture has thickened slightly. Stir in butter.
- Serve the cheese blintzes warm, topped with the strawberry rhubarb compote.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
298g
Fat
19g
Carbs
34g
