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Preparation time: 15 minutes
2 teaspoons cornstarch
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
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