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Home > Recipes > Desserts > Lemon-Ginger-Blueberry Sundaes
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Lemon-Ginger-Blueberry Sundaes

Lemon-Ginger-Blueberry Sundaes
Recipe Tip
Blue-Ribbon Blueberries
First-prize blueberries contain antioxidants called anthocyanins that may help protect healthy body cells from oxygen damage.
Substitution
Fresh berries not available? Use 2 cups Cascadian Farm® frozen blueberries instead of fresh berries if you like.
Storage
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.
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Serve a "berry" outstanding and refreshing dessert! It's ready in minutes! From eatbetteramerica.
Prep Time:15 min
Start to Finish:15 min
makes:6 servings

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

Nutritional Information
1/6 of Recipe: Calories 190 (Calories from Fat 0); Total Fat 0g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 0mg; Sodium 65mg; Total Carbohydrate 44g (Dietary Fiber 2g, Sugars 35g); Protein 3g % Daily Value*: Vitamin A 10%; Vitamin C 10%; Calcium 10%; Iron 0% Exchanges: 1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Vegetable Carbohydrate Choices: 3 MyPyramid Servings: 1 c Dairy, 1/4 c Fruits 
*% Daily Values are based on a 2,000 calorie diet.
 
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