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.
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
Est. added sugars 18
How to Make It
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.
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.