Walnut Blueberry Sundae

California Walnut Board
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


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)


  1. 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.
  2. 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.
  3. 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%