Description
A recipe for Frozen Yogurt Sundae With Blueberry Compote and Glazed Walnuts

Ingredients

• 1/4 cup sugar, divided
  
• 2 teaspoons orange juice
  
• 1/4 teaspoon ground cinnamon
  
• 1 cup California walnut halves
  
• 1/4 cup blueberry preserves
  
• 2-1/4 cups fresh blueberries, divided
  
• 2 cups frozen vanilla yogurt (low-fat or fat free)

Preparation
To make glazed walnuts, preheat oven to 350°F. Spray rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons sugar with orange juice and cinnamon. Add walnuts; stir until well coated. Spread on prepared baking sheet. Bake until just toasted and aromatic, about 8 minutes. Remove from oven; sprinkle with remaining 2 tablespoons sugar; stir until evenly coated. Cool to room temperature.

To make blueberry compote, in 1-quart glass measuring cup or microwavable bowl, microwave preserves on high power just until melted, about 20 seconds. Fold in 2 cups blueberries and microwave until berries just start to pop, 30 to 60 seconds. Stir gently and cool to room temperature.

To serve, divide blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto compote. Top with glazed walnuts; garnish with remaining 1/4 cup fresh blueberries. Serve immediately.

Note: Both the glazed walnuts and blueberry compote may be prepared ahead of time. Store glazed walnuts in a sealed container in the refrigerator for up to 2 weeks; try as a delicious snack or on salads. Store blueberry compote, covered and refrigerated, for up to three days. Wonderful served warm over pancakes or French toast.

Nutrition
Nutrition per portion: 400 calories, 21g total fat, 4g saturated fat, 0mg cholesterol, 65mg sodium, 52g carbohydrate, 7g fiber, 7g protein

Serves
Yield: 4 portions

Variations
no information available