|
|
|
INGREDIENTS
|
| 24 |
gingersnap
cookies, crushed |
| 1/4 |
cup
firmly packed brown sugar |
| 1 |
teaspoon
ground cinnamon |
| 2 |
tablespoons
butter, cut up |
| 2 |
(16-ounce)
bags frozen peach slices, drained |
| |
Frozen
yogurt |
| |
Mint
leaves, for garnish |
| |
Fresh
peach slices, for garnish |
|
|
|
METHOD
|
|
Preheat
the oven to 375°. In a medium bowl, combine the gingersnaps,
brown sugar and cinnamon. Cut in the butter with a pastry
blender.
Place
the peaches in an 8-inch baking pan coated with DuPont SilverStone®
non-stick. Sprinkle with the gingersnap mixture and bake for 20
minutes or until thoroughly heated. Serve warm with yogurt and garnishes.
|
|
| back
to top |
|
|
