Diabetic Cooking

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, Carbohydrates: 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.