Lemon-Ginger-Blueberry Sundaes

Serve a "berry" outstanding and refreshing dessert! It's ready in minutes! MORE+ LESS-

By Pillsbury Kitchens

March 2, 2005

1/2

cup sugar

teaspoons cornstarch

1/2

cup water

1/2

teaspoon grated gingerroot

pint (2 cups) fresh blueberries

1/2

teaspoon finely shredded lemon peel

tablespoon fresh lemon juice

1 1/2

pints (3 cups) vanilla ice cream or frozen yogurt

Hide Images

1

In medium saucepan, combine sugar and cornstarch; mix well. Gradually stir in water until smooth. Add gingerroot and 1/2 cup of the blueberries; cook over medium heat until mixture boils and thickens, stirring constantly.
2

Remove saucepan from heat. Stir well to break up berries. Stir in lemon peel, lemon juice and remaining 1 1/2 cups blueberries. Serve warm or refrigerate until serving time.
3

To serve, scoop ice cream into individual dessert bowls. Top each with blueberry sauce.