When a dietitian volunteers to bring dessert to a dinner party, what does she bring? Here’s what I offered … and folks loved it! Peach & Gingersnap Sundaes are not only yummy, but also enjoyably “light” after a hearty meal and deliciously different. Give ‘em a try?
This is just one of 70 recipes from my Sports Nutrition Guidebook --and is also available on my app, Nancy Clark’s Recipes for Athletes http://itunes.apple.com/us/app/nancy-clarks-recipes-for-athletes/id429672418?mt=8&ls=
Peach & Gingersnap “Sundaes”:
Delightfully different and yummy-good, this is a welcomed snack for kids as well as an easy dessert for company dinner.
You can prepare the yogurt and gingersnaps ahead of time, and then add the warm peaches at the last minute.
The recipe can be easily adapted using different fruits and flavors of yogurt.
You can also easily cut the recipe and make a single serving just for yourself.
1 tablespoon margarine or butter
1 15-ounce can diced peaches, or 2 cups fresh or frozen peaches, diced
2 tablespoons brown sugar
¼ teaspoon cinnamon
12 gingersnap cookies
4 6-ounce containers vanilla or peach yogurt, lowfat or fatfree
1. Melt butter or margarine in a medium skillet over medium heat. Add the diced peaches, brown sugar and cinnamon. Cook, stirring occassionally, for 2 to 5 minutes, or until the peaches are hot. Remove from heat.
2. Meanwhile, place the gingersnaps in a sturdy plastic bag; seal the bag. Crush the cookies to course crumbs with a mallet or rolling pin.
3. To serve, spon the yogurt into the bottom of 4 dessert dishes. Sprinkle with gingersnap crumbs, dividing evenly. Top with the warm peaches, and enjoy.
Yield: 4 servings
Total calories: 1,100
Calories per serving: 275
Carbohydrate 47 g
Protein 8 g
Fat 6 g