Low Fat Blueberry Pie Sundaes (WW Friendly)

Craving blueberry pie but not the time, effort, or Points that go with baking a whole pie? This low-fat blueberry pie sundae gives you all the cozy, fruity flavor you love — but in a faster, lighter, single-serve format.

A quick stovetop blueberry sauce gets mixed with fresh berries, then spooned warm over cold vanilla frozen yogurt and topped with crumbled shortbread cookies. It’s sweet, juicy, and creamy with just the right amount of crunch.

This is one of my favorite summer-to-fall transition desserts — especially when fresh blueberries are plentiful. It tastes special, but comes together in minutes, which makes it perfect for weeknights, entertaining, or anytime you want a treat that satisfies without going overboard.

Why I Love This Low Fat Blueberry Pie Sundae Recipe

• All the blueberry-pie flavor without the fuss – You get the juicy, cinnamon-kissed filling, cool creamy base, and cookie crunch without rolling dough or turning on the oven.
• Quick & easy – From stovetop to table in under 15 minutes.
• Perfect single-serve treat – Portion control guarantee no big leftovers tempting you later.
• Make-ahead friendly – Blueberry sauce keeps well for fast desserts all week.
• Seasonal or year-round – Fresh berries shine in summer, but frozen berries make this easy and affordable anytime.

Ingredients & Substitutions

• Water & cornstarch – Thickens the blueberry sauce.
• Fresh blueberries, divided – Frozen blueberries may be substituted; don’t thaw first.
• Sugar – Just enough to sweeten. Use less if your berries are very sweet. Substitute with your favorite non-calorie sweetener if you prefer.
• Fresh lemon juice – Brightens and balances the flavor.
• Ground cinnamon – Optional, but adds great warm gently spiced flavor.
• Salt – Enhances flavor.
• Low-fat vanilla frozen yogurt – Or swap nonfat Greek yogurt, light ice cream, dairy-free frozen dessert, or sugar-free ice cream.
• English shortbread cookies, crumbled – Graham crackers, biscotti crumbs, or vanilla wafer crumbs also work nicely.

WW Points and Calories

According to my calculations, each serving has:

• Calories: 278
• WW Points: 8 To see your WW Points for this recipe, track it in the WW App!
  (You must be logged into WW on a smartphone or tablet.)
• Old Points: 8 PointsPlus

How to Make Easy Low Fat Blueberry Pie Sundaes

Step 1: Make blueberry sauce.

In a small bowl (affiliate link), whisk together 1 tablespoon water and cornstarch. In a small saucepan over medium heat, combine remaining 2 tablespoons water and 1-1/2 cups blueberries and bring to a boil. Reduce heat and allow to simmer for 3 minutes, or until berries start to break down. Gradually add cornstarch mixture to blueberry mixture, whisking constantly. Cook about 1 minute, or until slightly thickened.

Remove pan with blueberry mixture from heat and stir in remaining 3/4 cup blueberries, sugar, lemon juice, cinnamon and salt. Let blueberry mixture stand about 5 minutes.

Step 2: Make Sundaes

In six small bowls or dessert glasses, scoop 1/2 cup low fat vanilla frozen yogurt. Spoon approx. 1/3 cup blueberry mixture over each scoop frozen yogurt and sprinkle evenly with crumbled cookies.

Serve immediately.

Recipe Notes

The blueberry sauce can be made ahead and stored in an airtight container in the refrigerator. If refrigerated, just add to a microwave-safe bowl and heat on high for about 90 seconds, or until warm. Be sure to stop and stir the mixture every 30 seconds to prevent any burning.

Serving Suggestions

Serve in small bowls or parfait glasses with:

• Fresh berries
• A little extra cookie crumble
• A sprig of mint
• A dollop of whipped topping

For a fun twist, layer the yogurt, blueberries, and cookie crumbs into mini parfaits or assemble bite-size versions in mini phyllo cups.

Ways to Use Leftover Blueberry Sauce

If you have some blueberry mixture leftover, you can enjoy it:

• Blended into a smoothie or protein shake
• Spread on toast or an English muffin
• Spooned over pancakes or waffles
• Stirred into yogurt with granola
• Layered into a fruit and yogurt parfait
• Warmed and spooned into mini phyllo shells as quick tarts

If you’ve made these deconstructed Blueberry Pie Sundaes, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Recipe source: Cooking Light Magazine, August 2016

More Light & Healthy Fruit Desserts for WeightWatchers

If you like these low fat blueberry pie sundaes, you may also like

• Lighter Apple Pie Parfait – A fresh, cinnamon-spiced treat layered with tender apples and creamy yogurt — tastes like pie without the fuss.
• Lemon Blueberry Yogurt Cheesecake Bark – A cool, refreshing no-bake snack made with creamy yogurt, berries, and a touch of sweetness.
• Easy Watermelon-Lime “Sorbet” – A simple blended summer dessert — no ice cream maker required.
• Simple Strawberry Nonfat Frozen Yogurt – Just a few ingredients make this refreshing, creamy, better-for-you frozen treat.
• 1-Ingredient Banana “Ice Cream” – Frozen bananas transform into a surprisingly creamy bowl of “ice cream.”
• WW Friendly Blueberry Recipes – A collection of light & healthy recipes featuring blueberries.
• Blueberry Oatmeal Protein Shake A satisfying smoothie full of blueberry flavor and a boost of protein.