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:
- 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