Blueberry Sundaes with Cantaloupe

Mark Boughton Photography/ styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins

Sure, sundaes are terrific with ice cream, but be adventurous and try some of the new sorbet and sherbet flavors. We liked these with Mamey or other fruit-flavored sherbet. To keep the sundaes cold longer, places glasses of cantaloupe in freezer an hour before assembling and serving the sundaes.


1/3cup sugar
2teaspoons cornstarch
2/3cup cold water
2cups blueberries
4cups bite-size cantaloupe chunks
2cups mamey sherbet or mango sorbet
-- Fresh blueberries (optional)


  1. In a medium saucepan, combine sugar and cornstarch; stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Add blueberries and cook, stirring occasionally, 5 minutes or until thick. Cool.
  2. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Glycemic Load 11.42
  • Calories 290
  • Fat 0.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 40mg
  • Potassium 480mg
  • Carbohydrate 79g
  • Fiber 3g
  • Sugars 72g
  • Protein 2g
  • Trans Fat 0g
  • Vitamin A 110%
  • Vitamin C 120%
  • Calcium 2%
  • Iron 4%