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Peach Mascarpone Frozen Yogurt Sandwiches https://www.metro.ca/userfiles/image/recipes/sandwich-au-yogourt-glace-aux-peches-et-mascarpone-10127.jpg PT30M PT15M PT4H45M
Preheat oven to 350°F (180°C). In a bowl, combine oatmeal, brown sugar, coconut, chocolate, salt and flour. Set aside. In a saucepan, melt butter, then add maple syrup, water and vanilla. Heat until smooth. Combine with dry ingredients and mix until you get a uniform texture. Shape into 12 balls and place on a cookie sheet. Bake for 15 minutes. Blend peaches, sugar and lemon juice until smooth using a food processor. Add yogurt and mascarpone and blend again. Put in a freezer-safe bowl and freeze for about 4 hours. Every hour, scrape the sides of the bowl and bring mixture to the centre to help it set. Once yogurt is frozen, sandwich 1 Tbsp. (15 mL) between two cookies, serve and enjoy!
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Peach Mascarpone Frozen Yogurt Sandwiches

Peach Mascarpone Frozen Yogurt Sandwiches

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6
sandwiches
0:30
Preparation
0:15
COOKING
4:45
TOTAL TIME

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Ingredients

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  • chocolate coconut cookies


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    1 un.


  • 1/2 cup
    (125 mL)
    oatmeal
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  • 1/2 cup
    (125 mL)
    brown sugar
  • 1/2 cup
    (125 mL)
    coconut flakes
  • 1/4 cup
    (65 mL)
    dark chocolate chips
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  • 1
    pinch of salt
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  • 1 cup
    (250 mL)
    whole wheat flour
  • 1/4 cup
    (65 mL)
    unsalted butter
  • 1 1/3 Tbsp.
    (20 mL)
    maple syrup
  • 1 Tbsp.
    (15 mL)
    water
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  • 1/2 Tbsp.
    (8 mL)
    vanilla extract
  • frozen yogurt


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  • 3 cups
    (750 mL)
    peach
  • 1/3 cup
    (85 mL)
    sugar
  • 1 Tbsp.
    (15 mL)
    lemon juice
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  • 1/2 cup
    (125 mL)
    plain 2% yogurt
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  • 1/2 cup
    (125 mL)
    mascarpone cheese
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    Deli cut, 2.20/100 g


Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

In a bowl, combine oatmeal, brown sugar, coconut, chocolate, salt and flour. Set aside.

In a saucepan, melt butter, then add maple syrup, water and vanilla.

Heat until smooth.

Combine with dry ingredients and mix until you get a uniform texture.

Shape into 12 balls and place on a cookie sheet.

Bake for 15 minutes.

Blend peaches, sugar and lemon juice until smooth using a food processor.

Add yogurt and mascarpone and blend again.

Put in a freezer-safe bowl and freeze for about 4 hours.

Every hour, scrape the sides of the bowl and bring mixture to the centre to help it set.

Once yogurt is frozen, sandwich 1 Tbsp. (15 mL) between two cookies, serve and enjoy!

Source : Zeste

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