Watch the delight on your youngsters’ faces when they dig into this super healthy frozen sundae. Containing fresh blueberries, walnuts, orange juice and low-fat vanilla yogurt, this is a warm-weather treat that will get raves.
The glazed walnuts and blueberry compote may be prepared ahead of time. Store the walnuts in a sealed container in the refrigerator for up to two weeks. The compote can be covered and refrigerated for up to three days. It’s also delicious served warm over pancakes.
Blueberry Yogurt Sundae
50 ml (1/4 cup) sugar, divided
10 ml (2 tsp) orange juice
1 ml (1/4 tsp) ground cinnamon
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250 ml (1 cup) walnut halves
50 ml (1/4 cup) blueberry preserves
550 ml (2 1/4 cups) fresh blueberries, divided
500 ml (2 cups) frozen low-fat or fat-free vanilla yogurt
To make the glazed walnuts, preheat oven to 180 C (350 F). Spray a rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 30 ml (2 tbsp) of the sugar with orange juice and cinnamon. Add walnuts and stir until well coated. Spread on prepared baking sheet. Bake until just toasted and aromatic, about 8 minutes. Remove from oven; sprinkle with remaining sugar and stir until evenly coated. Let cool to room temperature.
Blueberry compote: In a 1-l (4-cup) glass measuring cup or microwavable bowl, microwave preserves on high just until melted, about 20 seconds. Fold in 500 ml (2 cups) of the blueberries and microwave on high power until berries just start to pop, 30 to 60 seconds. Stir gently and let cool to room temperature.
To serve, divide blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto compote. Top with glazed walnuts; garnish with the remaining 50 ml (1/4 cup) fresh blueberries.
Serve immediately.
Makes 4 servings.
Nutritional information per serving: 400 calories; 7 g protein; 21 g total fat; 4 g saturated fat; 52 g carbohydrate; 7 g fibre; 65 mg sodium.
Source: British Columbia Blueberry Council.
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