YIELD: 4 PORTIONS
¼ cup sugar, divided
2 tsps. orange juice
¼ tsp. salt
¼ tsp. ground cinnamon
1 cup walnut halves
¼ cup blueberry preserves
2¼ cups fresh blueberries, divided
2 cups frozen vanilla yogurt (low-fat or fat-free), divided
1. To make glazed walnuts: Preheat oven to 350°F. Spray a rimmed cookie sheet with nonstick cooking spray. In a small bowl, combine 2 Tbsps. of the sugar with orange juice, salt and cinnamon.
2. Add walnuts; stir until well coated. Spread on cookie sheet. Bake until just toasted and aromatic, about 8 minutes.
3. Remove from oven; sprinkle with remaining 2 Tbsps sugar; stir until evenly coated. Cool to room temperature.
4. To make blueberry compote: In a 1 qt. glass measuring cup or microwaveable bowl, microwave preserves on high power until just melted, about 20 seconds. Fold in 2 cups of the blueberries and microwave on high power until berries just start to pop, 30 to 60 seconds. Stir gently and cool to room temperature.
5. To serve: Divide the blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto the compote. Top with glazed walnuts; garnish with the remaining 1/4 cup fresh blueberries. Serve immediately.
Note: Both the glazed walnuts and the blueberry compote may be prepared ahead of time. Store the walnuts in sealed container in the refrigerator for up to 2 weeks; try as a delicious snack or on salads. Store the compote, covered and refrigerated, for up to 3 days.
Photo and recipe: U.S. Highbush Blueberry Council