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- Frozen Yogurt Sundae With Blueberry Compote and Glazed Walnuts
Desserts
From light, healthy treats, through to indulgent dishes, BC blueberries add the perfect natural sweetness to your desserts and baking
Frozen Yogurt Sundae With Blueberry Compote and Glazed Walnuts
Frozen Yogurt Sundae With Blueberry Compote and Glazed Walnuts
Note: Both the glazed walnuts and blueberry compote may be prepared ahead of time. Store the glazed walnuts in a sealed container in the refrigerator for up to 2 weeks; try as a delicious snack or on salads. Store the blueberry compote, covered and refrigerated, for up to three days. Wonderful served warm over pancakes or French toast.
Ingredients
- 1/4 cup (60 mL) sugar, divided
- 2 teaspoons (10 mL) orange juice
- 1/4 teaspoon (1 mL) ground cinnamon
- 1 cup (250 mL) California walnut halves
- 1/4 cup (60 mL) blueberry preserves
- 2 1/4 cups (550 mL) fresh blueberries, divided
- 2 cups (500 mL) frozen vanilla yogurt (low-fat or fat free)
Directions
To make the glazed walnuts: preheat oven to 350°F (180°C). Spray a rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons (30 mL) of the 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 sugar; stir until evenly coated. Cool to room temperature.
To make blueberry compote: in a 1-quart (1-liter) glass measuring cup or microwavable bowl, microwave preserves on high power just until melted, about 20 seconds. Fold in 2 cups (500 mL) of the blueberries and microwave on high power until berries just start to pop, 30 to 60 seconds. Stir gently and cool to room temperature.
To serve: divide the blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto the compote. Top with the glazed walnuts; garnish with the remaining 1/4 cup (60 mL) fresh blueberries. Serve immediately.