- 1/4 cup sugar, divided
- 1 teaspoon orange juice
- 1/4 teaspoon cinnamon
- 1 cup walnut halves
- 1/4 cup blueberry preserves
- 1 1/4 cups fresh blueberries, divided
- 2 cups frozen blueberry or vanilla yogurt (low-fat or fat free)
To make glazed walnuts, preheat oven to 350°. Spray rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons 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 tablespoons sugar; stir until evenly coated. Cool to room temperature.
To make blueberry compote, in 1-quart glass measuring cup or microwavable bowl, microwave preserves on high power just until melted, about 20 seconds. Fold in 2 cups blueberries and microwave until berries just start to pop, 30 to 60 seconds. Stir gently and cool to room temperature.
To serve, divide blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto compote. Top with glazed walnuts, garnish with remaining ¼ cup fresh berries. Serve immediately.
Note: Both the glazed walnuts and the blueberry compote may be prepared ahead of time. Store glazed walnuts in a sealed container in the refrigerator for up to 2 weeks; try as a delicious snack or on salads. Store blueberry compote, covered and refrigerated, for up to three days. Wonderful served warm over pancakes or French toast.
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