Melon sundae

Preparation time: 15 minutes
Cooling time: 10 minutes

 

2 teaspoons cornstarch
2 tablespoons unsweetened orange juice
1 package (10 ounces) unsweetened frozen blueberries, thawed (approximately 2 cups)
2 2/3 cups low-fat, no-sugar-added vanilla ice cream
1 honeydew melon (approximately 6 pounds), peeled and cut into 8 slices
Fresh blueberries (optional)

In a saucepan, whisk together cornstarch and orange juice. Add thawed blueberries. Bring to a boil over high heat and cook 1 minute (or until sauce thickens), gently stirring constantly. Set aside to cool slightly, approximately 10 minutes.

To serve, place a 1/3-cup scoop of ice cream on each honeydew slice. Drizzle with 2 1/2 tablespoons blueberry sauce. Garnish with fresh blueberries if desired.

Blueberry sauce may be prepared ahead and thinned with unsweetened orange juice, if desired, when reheating.

Yield: 8 sundaes
Serving Size: 1 sundae

Nutrition Facts

Per Serving:
  Calories: 228
  Carbohydrate: 45 g
  Protein: 4 g
  Fat: 3 g
  Saturated fat: 1 g
  Sodium: 75 mg
  Fiber: 3 g
  Exchanges per serving: 2 fruit, 1 skim milk, 1/2 fat
  Carbohydrate choices: 3

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

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