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.
Ingredients
- 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)
Instructions
- 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.
- 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%
