• Blueberry-yogurt sundaes: Combine 2 tablespoons blueberry spread (such as Polaner All-Fruit) and 1 tablespoon warm water, stirring until blended. Stir in 2 cups fresh or frozen, thawed blueberries. Scoop 1/2 cup vanilla low-fat frozen yogurt into each of 4 serving bowls; top with blueberry sauce. Garnish with mint leaves, if desired.
1. While grill heats: • Microwave potatoes and green beans • Combine dressing and tarragon
2. While tuna cooks: • Slice potatoes • Divide vegetables, eggs, and olives onto four plates • Prepare topping for sundaes