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Lemon-Ginger-Blueberry Sundaes

  • Prep 15 min
  • Total 15 min
  • Servings 6

Serve a "berry" outstanding and refreshing dessert! It's ready in minutes! MORE + LESS -

Ingredients

1/2
cup sugar
2
teaspoons cornstarch
1/2
cup water
1/2
teaspoon grated gingerroot
1
pint (2 cups) fresh blueberries
1/2
teaspoon finely shredded lemon peel
1
tablespoon fresh lemon juice
1 1/2
pints (3 cups) fat-free vanilla ice cream or frozen yogurt

Steps

Hide Images
  • 1
    In medium saucepan, combine sugar and cornstarch; mix well. Gradually stir in water until smooth. Add gingerroot and 1/2 cup of the blueberries; cook over medium heat until mixture boils and thickens, stirring constantly.
  • 2
    Remove saucepan from heat. Stir well to break up berries. Stir in lemon peel, lemon juice and remaining 1 1/2 cups blueberries. Serve warm or refrigerate until serving time.
  • 3
    To serve, scoop ice cream into individual dessert bowls. Top each with blueberry sauce.

Expert Tips

  • First-prize blueberries contain antioxidants called anthocyanins that may help protect healthy body cells from oxygen damage.
  • Fresh berries not available? Use 2 cups Cascadian Farm™ frozen blueberries instead of fresh berries if you like.
  • Fresh gingerroot adds zip to this easy blueberry sauce. Tightly wrap the remaining unpeeled gingerroot. Refrigerate it for up to three weeks, or freeze it for up to six months.

Nutrition Information

Nutrition Facts

Serving Size: 1/6 of Recipe
Calories
190
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
65mg
3%
Potassium
240mg
7%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
8%
Sugars
35g
Protein
3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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