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Blueberry Pie Sundaes

Illustration: Holly Exley

Total time 20 mins
Yield

Serves 6 (serving size: 1 sundae)

Hot days call for quick, effortless treats. Go beyond the ice cream scoop with easy yet elegant desserts that take just a few minutes to make. We cook the blueberry mixture down until almost jammy, then fold in fresh berries for a bit of juicy pop in every bite. You can make the sauce ahead, and then microwave in a microwave-safe bowl at HIGH for 90 seconds or until warm, stirring every 30 seconds.  

Ingredients

  • 3 tablespoons water, divided
  • 1 tablespoon cornstarch
  • 2 1/4 cups fresh blueberries, divided
  • 3 tablespoons sugar
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon ground cinnamon
  • Dash of salt
  • 3 cups vanilla low-fat frozen yogurt
  • 3 English shortbread cookies (such as Walkers), coarsely crumbled

Nutrition Information

  • calories 278
  • fat 5.6 g
  • satfat 2.8 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 10 g
  • carbohydrate 48 g
  • fiber 1 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 98 mg
  • calcium 255 mg
  • Est. Added Sugars 18
  • sugars 33

How to Make It

  1. Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Combine remaining 2 tablespoons water and 1 1/2 cups blueberries in a small saucepan over medium heat; bring to a boil. Reduce heat and simmer 3 minutes or until blueberries begin to break down. Gradually add cornstarch mixture, stirring constantly with a whisk; cook 1 minute or until slightly thickened. Remove pan from heat. Stir in remaining 3/4 cup blueberries, sugar, juice, cinnamon, and salt. Let stand 5 minutes.

    Blueberry Pie à la mode
  2. Scoop 1/2 cup frozen yogurt into each of 6 bowls or dessert glasses. Spoon about 1/3 cup blueberry mixture over each serving; sprinkle evenly with crumbled cookies. Serve immediately.