Adjust Font Size :
 

Melon sundae

Preparation time: 15 minutes
Cooling time: 10 minutes

Ingredients

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

Nutritional Information

Per Serving:
  Calories: 228
  Carbohydrate: 45 gg
  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

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.