Frozen Yogurt Sundae With Blueberry Compote and Glazed Walnuts
- 1/4 cup (60 mL) sugar, divided
- 2 teaspoons (10 mL) orange juice
- 1/4 teaspoon (1 mL) ground cinnamon
- 1 cup (250 mL) California walnut halves
- 1/4 cup (60 mL) blueberry preserves
- 2 1/4 cups (550 mL) fresh blueberries, divided
- 2 cups (500 mL) frozen vanilla yogurt (low-fat or fat free)
To make the glazed walnuts: preheat oven to 350°F (180°C). Spray a rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons (30 mL) of the To make the glazed walnuts, preheat oven to 350°F (180°C). Spray a rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons (30 mL) of the 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 sugar; stir until evenly coated. Cool to room temperature.
To make blueberry compote: in a 1-quart (1-liter) glass measuring cup or microwavable bowl, microwave preserves on high power just until melted, about 20 seconds. Fold in 2 cups (500 mL) of the blueberries and microwave on high power until berries just start to pop, 30 to 60 seconds. Stir gently and cool to room temperature.
To serve: divide the blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto the compote. Top with the glazed walnuts; garnish with the remaining 1/4 cup (60 mL) fresh blueberries. Serve immediately.
Note: Both the glazed walnuts and blueberry compote may be prepared ahead of time. Store the glazed walnuts in a sealed container in the refrigerator for up to 2 weeks; try as a delicious snack or on salads. Store the blueberry compote, covered and refrigerated, for up to three days. Wonderful served warm over pancakes or French toast.