Walnut Blueberry Sundae
- Yield: 4 servings
- Prep: 15 mins
- Cook: 10 mins
Ingredients
- 1/4cup sugar, divided
- 2teaspoons orange juice
- 1/4teaspoon ground cinnamon
- 1cup California walnut halves
- 1/4cup blueberry preserves
- 2-1/4cup fresh blueberries, divided
- 2cups frozen vanilla yogurt (low-fat or fat free)
Instructions
- To make glazed walnuts, preheat oven to 350F. Spray rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons sugar with orange juice and cinnamon. Add walnuts; stir until well coated. Spread on prepared baking sheet. Bake until just toasted and aromatic, about 8 minutes. Remove from oven; sprinkle with remaining 2 tablespoons sugar; stir until evenly coated. Cool to room temperature.
- To make blueberry compote, in 1-quart glass measuring cup or microwavable bowl, microwave preserves on high power just until melted, about 20 seconds. Fold in 2 cups blueberries and microwave until berries just start to pop, 30 to 60 seconds. Stir gently and cool to room temperature.
- To serve, divide blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto compote. Top with glazed walnuts; garnish with remaining 1/4 cup fresh blueberries. Serve immediately.
Recipe courtesy of the California Walnut Board and the US Highbush Blueberry Council.
Nutritional Info *per serving
- Calories 420
- Glycemic Load 9
- Fat 18g
- Saturated Fat 2.5g
- Polyunsaturated Fat 12g
- Monounsaturated Fat 2.5g
- Cholesterol 5mg
- Sodium 80mg
- Potassium 450mg
- Carbohydrate 58g
- Fiber 4g
- Sugars 51g
- Protein 10g
- Trans Fat 0g
- Vitamin A 2%
- Vitamin C 20%
- Calcium 25%
- Iron 6%