Baby Blintzes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 8 ounces farmer cheese, regular (not unsalted, cut into cubes)
• 8 ounces 2% fat cottage cheese
• 3 tablespoons sour cream
• 1/3 cup sugar
• 1/2 cup bisquick baking mix
• 1 teaspoon vanilla
• 3 tablespoons butter, melted
• 3 large eggs
• 36 blueberries, fresh
• cinnamon-sugar mixture
• sour cream (to garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 spray muffin tin with cooking spray.
• 3 using a large bowl for an electric mixer, crumble the farmer's cheese chunks.
• 4 add one ingredient at a time, cottage cheese through eggs, mixing well to incorporate each ingredient.
• 5 fill each of muffins halfway with the cheese mixture.
• 6 place 3 blueberries on top. note: the original recipe called for 2 blueberries & 1 raspberry.
• 7 bake 20 minutes.
• 8 remove from oven and cool in muffin tin for 5-10 minutes.
• 9 using a knife to loosen the edges, remove muffins and place on wire rack to cool.
• 10 serve hot, warm or at room temperature.
• 11 before serving, sprinkle each blintz with cinnamon-sugar mixture and add dollap of sour cream in center. note: they may also be served plain or with additional fresh berries for garnish.