We’ve outlined all the ingredients and directions for you to make the perfect Blueberry Ricotta Blintzes. The Blueberry Ricotta Blintzes recipe should make enough food for 4 servings (2 blintzes per serving).
You can add your own personal twist to this Blueberry Ricotta Blintzes recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this Blueberry Ricotta Blintzes recipe.
Ingredients for Blueberry Ricotta Blintzes
- Blintzes:
- 1/2 cup all-purpose flour
- 1/4 cup skim milk
- 1/4 cup water
- 1 large egg
- 1 1/2 teaspoons Truvia® natural sweetener spoonable*
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, melted
- *May substitute with 2 packets Truvia® natural sweetener
- Cheese Filling:
- 3/4 cup low fat ricotta cheese
- 2 ounces 1/3 less fat cream cheese
- 2 teaspoons Truvia® natural sweetener spoonable*
- 3/4 teaspoon finely grated lemon zest
- *May substitute with 2 1/2 packets Truvia® natural sweetener
- Blueberry Compote:
- 1 1/2 cups frozen blueberries
- 1 tablespoon Truvia® natural sweetener spoonable*
- 1 tablespoon lemon juice
- 1/8 cup water
- *May substitute with 3 1/2 packets Truvia® natural sweetener
Directions for Blueberry Ricotta Blintzes
- 1. For blintzes: Combine flour, milk, 1/4 cup water, egg, Truvia® natural sweetener, and salt in a blender until smooth. Scrape down the sides; add the 2 tablespoons melted butter and pulse to combined. Set aside for at least 30 minutes.
- 2. For filling: Beat the ricotta and cream cheese in a medium bowl with an electric mixer until combined. Add the egg, Truvia® natural sweetener and lemon zest and beat until smooth.
- 3. Heat an 8-inch nonstick skillet over medium heat until a drop of water bounces briefly on the surface before evaporating. Quickly pour 2 tablespoons of batter into the center of the pan and swirl to coat the bottom and make a thin pancake. Cook until the bottom is golden, about 1 minute. Transfer to parchment or wax paper to cool. Continue with the remaining batter, stacking blintzes as they cool.
- 4. Preheat the oven to 350 degrees F. Spoon 2 tablespoons cheese filling on the lower third of the lighter side of the blintz, fold the sides over the filling and then fold in the bottom, rolling up into a tight package. Place blintz, seam side down, on a baking sheet. Repeat with the remaining pancakes and filling. Bake until puffed and heated through, about 20 minutes.
- 5. Meanwhile, stir together 1 cup blueberries, 1/8 cup water and Truvia® natural sweetener in a medium saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until thickened and saucy, about 5 minutes. Stir in remaining 1/2 cup blueberries and lemon juice. Serve blintzes warm with the blueberry compote.
Cookware for your recipe
You will find below are cookware items that could be needed for this Blueberry Ricotta Blintzes recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- European Recipes
- Crepe Recipes
- Ricotta – Ricotta (pronounced in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.Ricotta (literally meaning “recooked”, “refined”) protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.Ricotta curds are creamy white in appearance, and slightly sweet in taste. The fat content changes depending on the milk used. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. However, ricotta also is made in aged varieties which are preservable for much longer.
- Cream Cheese Recipes
- Blueberry – See textBlueberries are a widely distributed and widespread group of perennial flowering plants with blue or purple berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries, huckleberries and Madeira blueberries. Commercial blueberries—both wild (lowbush) and cultivated (highbush)—are all native to North America. The highbush varieties were introduced into Europe during the 1930s.Blueberries are usually prostrate shrubs that can vary in size from 10 centimeters (4 inches) to 4 meters (13 feet) in height. In commercial production of blueberries, the species with small, pea-size berries growing on low-level bushes are known as “lowbush blueberries” (synonymous with “wild”), while the species with larger berries growing on taller, cultivated bushes are known as “highbush blueberries”. Canada is the leading producer of lowbush blueberries, while the United States produces some 40% of the world supply of highbush blueberries.
- Fruit – In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering.Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. Consequently, fruits account for a substantial fraction of the world’s agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings.In common language usage, “fruit” normally means the fleshy seed-associated structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. In botanical usage, the term “fruit” also includes many structures that are not commonly called “fruits”, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.
- Low Sodium
