More About Blueberry Pie Sundaes

PREP TIME 20min

COOK TIME

SERVES 6


INGEDRIENTS

3 tablespoons water, divided
1 tablespoon cornstarch
2 ¼ cups fresh blueberries, divided
3 tablespoons sugar
1 tablespoon fresh lemon juice
⅛ teaspoon ground cinnamon
Dash of salt
3 cups vanilla low-fat frozen yogurt
3 English shortbread cookies (such as Walkers), coarsely crumbled


DIRECTIONS


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.
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.

Date & Time

June 20, 2024

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