Blueberry Pie Sundaes

• 3 tablespoons water, divided
• 1 tablespoon cornstarch
• 2 1/4 cups fresh blueberries, divided
• 3 tablespoons sugar
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon ground cinnamon
• Dash of salt
• 3 cups vanilla low-fat frozen yogurt
• 3 English shortbread cookies (such as Walkers), coarsely crumbled

1. Combine 1 tablespoon water and cornstarch in a small bowl, stirring with a whisk. Combine remaining 2 tablespoons water and 1 1/2 cups blueberries in a small saucepan over medium heat; bring to a boil. Reduce heat and simmer 3 minutes or until blueberries begin to break down. Gradually add cornstarch mixture, stirring constantly with a whisk; cook 1 minute or until slightly thickened. Remove pan from heat. Stir in remaining 3/4 cup blueberries, sugar, juice, cinnamon, and salt. Let stand 5 minutes.
2. Scoop 1/2 cup frozen yogurt into each of 6 bowls or dessert glasses. Spoon about 1/3 cup blueberry mixture over each serving; sprinkle evenly with crumbled cookies. Serve immediately.

water, cornstarch, fresh blueberries, sugar, lemon juice, ground cinnamon, salt, vanilla lowfat, shortbread cookies

Taken from www.myrecipes.com/recipe/blueberry-pie-sundaes (may not work)