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Sundae with Blueberry Compote and Glazed Walnuts



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


  1. 1
    To make the glazed walnuts, preheat oven to 350°F. Spray a rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tbsp. 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 2 tbsp. sugar; stir until evenly coated. Cool to room temperature.
  2. 2
    To make blueberry compote, in a small sauce pot, heat preserve until melted, about 2minutes. Fold in 2 cups of the blueberries and cook until berries just start to pop, 5 minutes. Stir gently and cool to room temperature.
  3. 3
    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 fresh blueberries. Serve immediately.


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.

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