Ingredients
1 pack original egglife® wraps
½ cup ricotta cheese
¾ cup cream cheese
1 tsp vanilla
4 tbsp monk fruit sweetener
1 egg
1 tbsp cinnamon
1 tbsp lemon juice
2 tsp lemon zest
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1 pack original egglife® wraps
½ cup ricotta cheese
¾ cup cream cheese
1 tsp vanilla
4 tbsp monk fruit sweetener
1 egg
1 tbsp cinnamon
1 tbsp lemon juice
2 tsp lemon zest
Preheat oven to 350°
With a hand mixer, mix together ricotta, cream cheese, vanilla and 1 tbsp monk fruit sweetener until fully combined.
Add a dollop of the cheese mixture to the center of an egglife wrap and fold in the sides. Repeat with remaining wraps and cheese mixture.
Add the roll-ups to a pan, seam side down, coat wraps with egg wash and sprinkle with a blend of 1 tbsp of cinnamon and 2 tbsp of monk fruit sweetener.
Bake at 350° for 20 minutes.
In a saucepan over medium heat, combine blueberries, lemon juice, lemon zest and the remainder of the monk fruit sweetener. Boil until thickened, stirring consistently.
Remove blintz bake from oven, pour blueberry compote over top, serve and enjoy!
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