Blueberry Pie Sundaes

I have a pretty intense sweet tooth; in my mind, dinner isn’t finished until I’ve had dessert! I do try to limit how many times a week I actually do have dessert after dinner, but sometimes you just need some!

This recipe from Cooking Light caught my eye because it involves two of my favorite things: ice cream and blueberries.

This fun little dessert takes very little time to make, and the blueberry sauce can even be made ahead of time!

Ingredients:

Whisk together 1 tablespoon water and 1 tablespoon cornstarch in a small bowl.

Add the remaining 2 tablespoons water and 1 cup blueberries to a small saucepan over medium heat and bring to a boil.

Reduce the heat and simmer for 3 minutes or until the blueberries begin to break down.

Whisk in the cornstarch mixture, stirring constantly. Cook for 1 minute or until slightly thickened.

Remove from heat and stir in 1/4 cup blueberries, sugar, lemon juice, cinnamon and salt.

Let stand 5 minutes.

While letting the sauce cool a bit, add the shortbread to a ziplock bag. Using a rolling pin or can, break cookies into crumbs.

Scoop out 1/2 cup frozen yogurt into each of 4 bowls.

Split the blueberry mixture among the bowls and sprinkle evenly with crumbled cookies.

Dig in!

So my photos aren’t stellar. When you mix a warmed berry mixture with ice cream, well, things melt. BUT. I couldn’t not share this recipe with you, because this is the perfect summer dessert.

Mixing in some fresh blueberries at the end adds some texture, which goes really well with the soft ice cream and crunchy shortbread crumbs.

To make the sauce ahead of time, store in the refrigerator until ready to use. Microwave on high for 90 seconds or until warm, stirring every 30 seconds.

Print

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Blueberry Pie Sundaes

Cook Time: 10 minutes

Yield: 4 servings

Ingredients

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

Instructions

1. Whisk together 1 tablespoon water and 1 tablespoon cornstarch in a small bowl.
2. Add the remaining 2 tablespoons water and 1 cup blueberries to a small saucepan over medium heat and bring to a boil.
3. Reduce the heat and simmer for 3 minutes or until the blueberries begin to break down.
4. Whisk in the cornstarch mixture, stirring constantly. Cook for 1 minute or until slightly thickened.
5. Remove from heat and stir in 1/4 cup blueberries, sugar, lemon juice, cinnamon and salt.
6. Let stand 5 minutes.
7. While letting the sauce cool a bit, add the shortbread to a ziplock bag. Using a rolling pin or can, break cookies into crumbs.
8. Scoop out 1/2 cup frozen yogurt into each of 4 bowls.
9. Split the blueberry mixture among the bowls and sprinkle evenly with crumbled cookies.

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