Every blintz I’ve ever made always has cheese on the inside and a nice fruit sauce drizzled on the outside. Well, what if we changed things up a bit? Serve blintzes with fruit on the inside and the dairy on the outside! Best part?? You get to add lots of extra peanut butter yogurt sauce to it! I’m talking licking the spoon and doubling the batch extra sauce!! The peanut butter adds an incredible creamy flavor and consistency to the sauce. It’s almost like eating mousse, but a little bit better for you! These are perfect to serve for breaking the fast at your post-Tisha B’av meal.
Ingredients:
- 3 packages Golden Blintzes (18 individual blintzes; I used a mixture of apple, cherry, and blueberry)
- 5 ounces (approximately 3/4 cup) vanilla Greek yogurt
- 1/4 cup peanut butter (or any nut butter – or even Lotus spread)
- 1 to 2 tablespoons milk
- 1/2 teaspoon cinnamon
For Granola:
- 1/2 teaspoon cinnamon
- 3 cups oatmeal (any kind)
- 3/4 cup chopped nuts
- 1/4 cup pepitas (optional)
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla
- pinch of salt
For Serving:
- blueberries
- sliced strawberries (cleaned and checked)
Directions:
Prepare your blintz bites:
- Cook the blintzes according to package directions.
- With a fork, mix yogurt, peanut butter, milk, and cinnamon together until it achieves a smooth consistency. Start with one tablespoon of the milk and add more to adjust the thickness of the sauce to your taste.
- Slice each blintz into three. Place all blintz rings on a platter. Drizzle the sauce over it and top with granola (recipe follows). You can certainly use store-bought granola, but homemade is always more fun!
Prepare your granola:
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Mix everything very well. Spread onto the prepared baking sheet.
- Bake 40 minutes. Let cool.
