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.

Maureen Callahan
Recipe by Cooking Light August 2016

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Credit: Illustration: Holly Exley

Recipe Summary

total:
20 mins
Yield:
Serves 6 (serving size: 1 sundae)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

278 calories; fat 5.6g; saturated fat 2.8g; mono fat 0.6g; poly fat 0.2g; protein 10g; carbohydrates 48g; fiber 1g; cholesterol 66mg; sodium 98mg; calcium 255mg.
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