Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Ingredients [ For 4 to 8 people ] [ Preparation time : 13 minute – Cooking time : 16 minutes ]
- 3 tablespoons water, divided
- 1 tablespoon cornstarch
- 2 1/4 cups fresh blueberries, divided
- 3 tablespoons sugar
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon ground cinnamon
- Dash of salt
- 3 cups vanilla low-fat frozen yogurt
- 3 English shortbread cookies (such as Walkers), coarsely crumbled
Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Combine remaining 2 tablespoons water and 1 1/2 cups blueberries in a small saucepan over medium heat; bring to a boil. Reduce heat and simmer 3 minutes or until blueberries begin to break down. Gradually add cornstarch mixture, stirring constantly with a whisk; cook 1 minute or until slightly thickened. Remove pan from heat. Stir in remaining 3/4 cup blueberries, sugar, juice, cinnamon, and salt. Let stand 5 minutes.
Scoop 1/2 cup frozen yogurt into each of 6 bowls or dessert glasses. Spoon about 1/3 cup blueberry mixture over each serving; sprinkle evenly with crumbled cookies. Serve immediately.
Enjoy it !!