| Level: | Easy |
| Total: | 1 hr |
| Prep: | 55 min |
| Cook: | 5 min |
| Yield: | 4-6 servings |
Ingredients
- 2 cups blueberries
- 1/4 cup plus 1 tablespoon sugar
- Pinch of salt
- 1/2 teaspoon grated lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1 1/3 cups heavy cream
- 1/2 teaspoon vanilla extract
- Shortbread or wafer cookies, for serving
Instructions
- Make the blueberry sauce: Heat 1 1/2 cups blueberries, 1/4 cup sugar and the salt in a saucepan over medium heat until bubbling. Reduce the heat to medium low and cook, stirring occasionally, until the blueberries are soft, about 5 minutes. Stir in the lemon zest and juice; remove from the heat. Stir in the remaining 1/2 cup blueberries and let the mixture cool to room temperature.
- Beat the heavy cream in a bowl with a mixer or whisk until soft peaks just begin to form. Beat in the vanilla and the remaining 1 tablespoon sugar. Gently fold all but 1/3 cup of the blueberry sauce into the whipped cream. Divide among glasses and top with the remaining blueberry sauce. Serve with cookies.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 276 |
| Total Fat | 21 g |
| Saturated Fat | 12 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 1 g |
| Sugar | 17 g |
| Protein | 2 g |
| Cholesterol | 72 mg |
| Sodium | 61 mg |
Reviews
I highly recommend this recipe if you’re looking for an easy, no bake, delicious treat. I did add a bit of water to the blueberries and sugar to start because I was afraid the sugar would burn before the blueberries gave up some of their liquid. And I didn’t measure the lemon juice. I just added to suit my particular taste. In my opinion, the lemon is key. This recipe came together in no time by putting the blueberry mixture in the freezer to cool faster as I was in a hurry to get dessert on the table. Very simple and completely delicious.
This was easy, light and full of flavor. My 4 year old loved it and can’t wait to have it again. Great for a cool summer treat.
Yum!! Light yet not missing anything on flavor! Used a combo of blackberries (had some left over) and blueberries – worked great as long as you mashed the blackberries a bit as they cooked. The servings are a nice, petite size – not giant goblets full. Great and yummy with the shortbread (I used Walker’s brand).
I followed the instructions exactly and it turned out great! My husband and I really enjoyed it. It is a great summer dessert!