Cool treats for warm days

PAM ANDERSON | 9/17/2009, 11:20 a.m.

Serves: 8

Per serving: 429 calories, 6g protein, 48g carbohydrates, 26g fat (12.5g saturated), 78mg cholesterol, 3g fiber, 125mg sodium3 Tbs. butter

1/2 cup sugar, divided

6 whole graham crackers

1 pint (2 cups) blueberries, fresh or frozen

2 tsps. cornstarch mixed with 2 tsps. cold water

1/2 tsp. lemon zest

1 quart premium vanilla ice cream

4 ounces reduced-fat cream cheese, softened

Adjust oven rack to middle position and heat oven to 375 degrees. Heat butter and 2 Tbs. of the sugar in a medium saucepan until butter has melted. Arrange crackers close together on a parchment-lined baking sheet. Generously brush butter mixture over crackers. Bake until crackers are fragrant and darken slightly, about 7 minutes. Cool to room temperature. Quarter 2 of the crackers along the perforated lines to form 8 sticks for garnish.

Bring blueberries and 1/4 cup of the sugar to a boil in the same saucepan. Stir in 1 tsp. of the cornstarch mixture; cook until just thickened, almost immediately. If blueberries are especially juicy or frozen, you may need to add the remaining cornstarch. Stir in lemon zest; set aside.

Microwave ice cream on high power until softened slightly, about 15 seconds; turn into a medium bowl. Coarsely crumble 4 whole graham crackers, then fold into the ice cream. Return ice cream to the freezer until ready to serve.

Whisk remaining 2 Tbs. sugar into the cream cheese; set aside.

To serve, scoop a portion of ice cream into each of 8 dishes. Top with 2 Tbs. of the blueberry sauce, a tablespoon of the cream cheese mixture and a graham cracker stick. Serve immediately.

Serves 8 Per serving: 475 calories, 7g protein, 56g carbohydrates, 26g fat (16.1g saturated), 97mg cholesterol, 2g fiber, 274mg sodium