email this pageIngredients
1/3 cup sugar
2 teaspoons cornstarch
2/3 cup cold water
2 cups blueberries
4 cups bite-size cantaloupe chunks
2 cups mamey sherbet or mango sorbet
Fresh blueberries (optional)
Instructions
2 teaspoons cornstarch
2/3 cup cold water
2 cups blueberries
4 cups bite-size cantaloupe chunks
2 cups mamey sherbet or mango sorbet
Fresh blueberries (optional)
1. In a medium saucepan, combine sugar and cornstarch; stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Add blueberries and cook, stirring occasionally, 5 minutes or until thick. Cool.
2. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries. Serves 4.
Recipe by Jean Kressy, Special Summer Issue 2006.
Nutritional Information
2. Spoon cantaloupe into stemmed glasses, top with sherbet, blueberry sauce and blueberries. Serves 4.
Recipe by Jean Kressy, Special Summer Issue 2006.
Per serving: 250 calories, 2g fat, 3g prot., 59g carbs., 6g fiber, 60mg sodium.
